- 1 cup PLANTERS Pecan Halves, toasted, divided
- 1 1/2 cups HONEY MAID Graham Cracker Crumbs
- 1/4 cup sugar
- 1/4 cup margarine or butter, melted
- 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (6 ounce) package BAKER'S Premium White Baking Chocolate, melted
- 2 teaspoons vanilla, divided
- 4 eggs
- 1 (21 ounce) can cherry pie filling
- 1 cup thawed COOL WHIP Whipped Topping
- Preheat oven to 300 degrees F if using a silver 9-inch springform pan (or to 275 degrees F if using a dark nonstick 9-inch springform pan). Reserve 16 of the pecan halves for garnish. Finely chop remaining pecans; mix with graham crumbs, sugar and margarine. Press firmly onto bottom of pan.
- Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add chocolate and 1 tsp. of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
- Mix pie filling and remaining 1 tsp. vanilla; spoon over cheesecake. Top with whipped topping and reserved pecans. Cut into wedges to serve. Store leftover cheesecake in refrigerator.