Preparation

• Heat  oven to 350°F.
• Line  13x9-inch pan with foil, with ends of foil extending over sides. Combine crumbs and butter; press onto bottom of prepared pan.
• Beat  cream cheese, vanilla and 1 cup sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Combine  apples, nuts, cinnamon and remaining sugar; toss to evenly coat apples with nut mixture. Spoon evenly over batter.
• Bake  55 min. or until centre of cheesecake is almost set. Cool.
• Refrigerate  cheesecake 4 hours. Use foil handles to remove cheesecake from pan before cutting into pieces to serve.