Apple Pecan Cheesecake

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

4 eggs

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.