PREHEAT oven to 350°F. Mix graham crumbs, pecans, 1/4 cup of the sugar and the butter. Reserve 1/2 cup of the crumb mixture; press remaining mixture onto bottom of 13x9-inch baking pan. Bake 10 min. Spread with jam; set aside.
BEAT cream cheese in large bowl with electric mixer on medium until creamy. Add remaining 3/4 cup sugar and the vanilla; beat until well blended. Add eggs, one at a time, beating after each addition just until blended. Carefully spread over jam; sprinkle with reserved crumb mixture.
BAKE 30 min. or until center is almost set; cool completely. Refrigerate at least 3 hours before cutting into bars. Store any leftovers in refrigerator.
KRAFT KITCHENS TIPS
Enjoy your favorite foods while keeping portion size in mind.
Prepare as directed, using blueberry jam.
RECIPE COURTESY OF KRAFT FOODS