My Pal Rochelle's Apple Cheesecake Bars

Oh, my goodness. I had these last week and about died. They are so delicious. To kick them up a notch, just drizzle caramel sauce over the top right before you serve them. Or make a streusel topping and drizzle caramel over that (Paula Deen has a pretty good recipe here, and the picture is at the bottom). The nutrition information is here, but I guarantee you just don't want to know.

Apple Pecan Cheesecake
1 1/2 cup graham crackers crumbs
1/4 cup butter, melted
2 Tbsp. brown sugar
4 pkg. (8 oz. each) cream cheese softened
1 1/2 cup firmly packed brown sugar, divided
1 tsp. vanilla
1 cup sour cream
4 eggs
4 cup chopped peeled apples (about three)
3/4 cup pecans
1 tsp. cinnamon
Preheat to 325. Line 13x9 pan with parchment paper, ends sticking out over sides. Mix crumbs, butter & 2 Tbsp. brown sugar; press firmly into pan.
Beat cream cheese, 1 cup brown sugar& vanilla in lg. bowl on med speed until well blended. Add sour cream; mix well. Add eggs, one at a time; mix on low after each just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, apples, pecans & cinnamon. Spoon evenly over batter.
Bake 55 min. or until center is almost set. Cool. Refrigerate 4 hours or overnight. let stand at room temp. 30 min. before serving. Lift cake from pan, cut into 16 pieces.