Apple-Pecan Cheesecake

Ingredients

• 1.5 cups brown sugar divided packed
• 2 Tbsp brown sugar 
• 0.3 cup butter melted
• 1 cup knudsen cream sour
• 32 oz philadelphia cream cheese softened
• 4  eggs 
• 1.5 cups graham cracker crumbs 
• 3  granny smith apples peeled chopped
• 1 tsp ground cinnamon 
• 0.8 cup planters pecans chopped
• 1 tsp vanilla 

Equipment

• bowl
• frying pan
• oven
• blender
• aluminum foil

Directions

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
4. Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until blended.
5. Add sour cream; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Pour over crust.
8. Combine apples, nuts, cinnamon and remaining sugar; spoon over cream cheese batter.
9. 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.