Preheat oven to 325 Line 13x9-inch baking pan with foil,with ends of foil extending over sides of pan.Mix crumbs,butter and 2 Tbsp brown sugar; press firmly onto bottom of pan.
Beat cream cheese, 1 cup of the brown sugar and the vanilla in large bowl with electric mixer on medium speed until well blended.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,the apples,pecans and cinnamon;spoon evenly over cheesecake batter.
Bake 55 min. or until center is almost set. Refrigerate 4 hours or overnight.Let stand at room temperature 30 min. before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Store leftover cheesecake in refrigerator.