1 1/2 cups graham cracker crumbs
1/4 butter, melted
2 tbsp brown sugar
4 pkg (8oz) cream cheese, softened
1 1/2 brown sugar, divided
1 tsp vanilla
1 cup sour cream
4 cups chopped peeled apples (about 3)
3/4 cup chopped pecans
1 tsp cinnamon
Preheat oven to 325 degrees. Line 13 x 9 baking pan with foil with ends of foil extending over sides of pan. Mix crumbs, butter, and 2 tbsp brown sugar. press firmly onto bottom of pan.
Beat cream cheese, 1 cup of brown sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, one 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 cheese cake batter.
Bake 55 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Store leftovers in the refrigerator.