1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 Tbsp. brown sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups packed brown sugar, divided
1 tsp. vanilla
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
3 Granny Smith apples, peeled, chopped
3/4 cup chopped PLANTERS Pecans
1 tsp. ground cinnamon
1. Heat oven to 325°F.
2. Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
3. Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Combine apples, nuts, cinnamon and remaining sugar; spoon over cream cheese batter.
4. Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.