Apple Pecan Cheesecake

Prep: 20 min., plus refrigeration

Bake: 1 hour and 5 min. Cool

Makes: 16 servings

1 ½ cups graham cracker crumbs

¼ cup ( ½ stick) butter, melted

1 ½ cups plus 2 Tbsp. packed brown sugar

4 pkgs. (8 oz. each) Cream Cheese, softened

1 tsp. vanilla

1 cup sour cream

4 eggs

4 cups chopped peeled apples (about 3)

¾ cup chopped Pecans

1 tsp. ground cinnamon

Heat oven to 325 degrees. Line 13x9 inch pan with foil. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan. Bake 10 min.

Beat cream cheese, 1 cup of sugar and vanilla with mixer until blended. Add sour cream; blend. Add eggs, 1 at a time, mixing on low speed after each, just until blended. Pour over crust.

Mix remaining ½ cup sugar, apples, pecans and cinnamon; spoon over batter.

Bake 1 hour to 1 hr. 5 min. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan before cutting to serve.