Nickie's Apple-Pecan Cheesecake

Preheat oven to 325 degrees F (165 degrees C). Line a 9x13 inch baking dish with aluminum foil extending the foil sheets over the side of the dish.

To make the crust mix the graham cracker crumbs butter and 2 tablespoons brown sugar together in a bowl until evenly blended. Press evenly over the bottom of the prepared baking dish.

To make the filling beat the cream cheese 1 cup brown sugar and vanilla together in a mixing bowl until evenly blended. Beat in the sour cream. On low speed add the eggs one at a time just until blended. Pour the mixture over the crust.

To make the topping place the apples in a bowl and toss with 1/2 cup brown sugar pecans and cinnamon until evenly blended.

Bake in preheated oven until center is almost set about 55 minutes. Cool and refrigerate 4 hours or overnight.

Before cutting allow the cheesecake to sit 30 minutes at room temperature then lift from the baking dish using the extended aluminum foil sheets and place on a cutting board or serving plate. Remove the aluminum foil and cut into 16 squares.