1 cup crushed Nabisco Ginger Snaps
3 Tbsp butter, melted
1/2 cup plus 2 Tbsp sugar, divided
2 pkg (8 oz each) Philadelphia Cream Cheese, softened
2 tsp vanilla
1/2 cup Breakstone's or Knudsen Sour Cream
1 cup apple pie filling, divided
1/2 cup Planters Walnut Pieces, dividedd
1/2 cup toffee bits, divided
Heat oven to 325. Mix ginger snap crumbs, butter and 2 Tbsp sugar; press onto bottom and up side of 9 inch pie plate.
Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in half each of pie filling, nuts and toffee. Pour into crust.
Bake 35 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee.