Cranberry-Cinnamon Cheesecake

ingredients

1-1/2

cups  graham cracker crumbs

1-1/2

cups   sugar, divided

1

tsp.  ground cinnamon, divided

1/4

cup  butter, melted

4

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

4

 eggs

1-1/2

cups   fresh cranberries (1/2 of 12-oz. pkg.)

1/2

cup  water

1-1/2

cups  thawed COOL WHIP Whipped Topping

make it

HEAT oven to 325ºF.

MIX graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon and butter until blended; press onto bottom of 9-inch springform pan.

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.

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.

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.

SPREAD cranberry sauce over cheesecake just before serving. Serve topped with COOL WHIP

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