Combine graham crumbs, butter, 2 Tbsp. sugar and 1/2 tsp. cinnamon; press onto bottom of 9-inch springform pan.
Beat Neufchatel and 1 cup of the remaining sugar in large bowl with mixer until blended. Add egg product; beat on low speed just until blended. Pour over crust.
Bake 55 min. to 1 hr. 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate 4 hrs.
Meanwhile, combine cranberries and water with remaining sugar and cinnamon in saucepan. Bring to boil over medium-high heat; simmer over low heat 8 to 10 min. or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool slightly, then refrigerate until ready to serve.
Spread cranberry sauce over cheesecake just before serving. Serve topped with COOL WHIP.
Small Changes Add Up
Small ingredient substitutions, such as PHILADELPHIA Neufchatel Cheese, cholesterol-free egg product, and COOL WHIP LITE Whipped Topping, result in a savings of 70 calories and 8g of total fat, including 4g of saturated fat, per serving when compared to a traditional recipe.
How to Prepare in 13x9-inch Pan
Prepare using 13x9-inch pan. Reduce baking time to 42 to 44 min. or until center is almost set.
How to Use Entire Bag of Cranberries
Prepare cranberry sauce as directed, using 1 pkg. (12 oz.) fresh cranberries, 3/4 cup sugar, 1 cup water and 1/2 tsp. cinnamon. Spread half over chilled cheesecake as directed. Serve remaining with sliced cooked turkey or as a bread spread for turkey sandwiches.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.