Heat oven to 325. Line 13.9-inch pan with foil. Mix crumbs, butter and 2 tbsp. sugar; press into bottom of pan. BAke 10 min.
beat cream cheese, 1 cup of sugar and vanilla with mixer until blended. Add sour cream; blnd. Add eggs, 1 at a time, mixing on low speed after each, just until blended. Pour over crust.
Mix remaining 1/2 cup sugar, apples, pecans and cinnamon; spoon over batter
Bake 1 hr. to 1hr. and 5 min. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan before cuttng to serve.
Originally Submitted
2/26/2010
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