Apple Pecan Cheescake

What a great fall cheesecake, plus it's fat free, YEAH RIGHT.

1 1/2 C Graham Cracker Crumbs
1/4 C Butter, melted
2 TBSP Brown Sugar
4 (8 oz.) Packages Cream Cheese, softened
1 1/2 C Brown Sugar, firmly packed
1 tsp. Vanilla
1 C Sour Cream
4 eggs
4 C Apples, peeled and chopped (Fuji or Gala)
3/4 C Pecans, chopped
1 tsp ground cinnamon

Preheat oven to 325 degrees Mix first 3 ingredients, press firmly into bottom of a 9x13 pan. Beat cream cheese, 1 cup of the brown sugar and vanilla on medium speed in large bowl. Add sour cream. Mix well. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, apples, pecans and cinnamon. Spoon evenly over cheesecake batter. Bake 55 Minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temp for 30 minutes before serving. Refrigerate leftovers.