Apple Pecan Cheesecake

1-1/2 cups Graham Cracker Crumbs

1/4 cup  (1/2 stick) butter, melted

2 Tbsp. brown sugar

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

1-1/2 cups packed brown sugar, divided

1 tsp.  vanilla

1 cup Sour Cream

4   eggs

3 apples, peeled, chopped

3/4 cup  Chopped 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 graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of prepared pan.
BEAT cream cheese, 1 cup brown sugar and the vanilla in large bowl with electric mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, the apples, pecans and cinnamon; spoon evenly over cheesecake 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.

Jazz It Up:

For an extra special touch, drizzle caramel ice cream topping over each piece of cheesecake just before serving.