I made this a few years ago for Thanksgiving dessert. It's a recipe from the KRAFT website and really delicious!!!!!
1-1/2 cups HONEY MAID 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 apples, peeled, chopped
3/4 cup chopped PLANTERS Pecans
1 tsp. ground cinnamon
HEAT oven to 325°F.LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of pan.
BEAT cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until well 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 remaining brown sugar, apples, nuts and cinnamon; spoon over batter.
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.