(250 g each) Philadelphia Brick Cream Cheese, softened
packed brown sugar, divided
dark corn syrup
coarsely chopped pecans
graham crumbs 5 Tbsp. butter, melted, divided 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened 1-1/4 cups packed brown sugar, divided 1 tsp. vanilla 6 eggs, divided 1/4 cup dark corn syrup 1 cup coarsely chopped pecansHeat oven to 350°F. Mix graham crumbs and 4 Tbsp. butter; press onto bottom of 9-inch springform pan. Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add 3 eggs, 1 at a time, mixing on low speed after each; until just blended. Pour over crust. Bake 30 min. Meanwhile, mix remaining sugar and butter until blended. Beat in remaining eggs and corn syrup; stir in nuts. Remove cheesecake from oven; gently spoon nut mixture over cheesecake. Return to oven. Bake 40 min. or until nut mixture is set. Cool completely. Refrigerate at least 4 hours.
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