1 1/2 c. graham cracker crumbs 1 1/2 c. sugar, divided 1 tsp. ground cinnamon, divided 1/4 c. butter, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 4 eggs 1 1/2 c. fresh cranberries (1/2 of 12-oz. pkg.) 1/2 c. water 1 1/2 c. thawed COOL WHIP Whipped Topping
What to do:
1. HEAT oven to 325°F. Mix graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon and butter until blended; press onto bottom of 9-inch springform pan. 2. BEAT cream cheese and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. 3. BAKE 55 min. to 1 hour 5 min. or until center is almost set. Cool on rack 15 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. 4. MEANWHILE, bring cranberries, water, remaining sugar and cinnamon to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool slightly; refrigerate until ready to serve. 5. SPREAD cranberry sauce over cheesecake just before serving. Serve topped with COOL WHIP.
