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
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of prepared pan.
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 remaining brown sugar, apples, nuts and cinnamon; spoon over cream cheese 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.
Save 50 calories and 7g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
For an extra-special touch, drizzle caramel ice cream topping over each piece of cheesecake just before serving.
Best of Season
Prepare the apple topping using any of the many varieties of cooking apples that are available, such as Jonathan, Granny Smith, Rome, Empire or Cortland.