Mix graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of 9-inch springform pan.
Beat cream cheese and granulated sugar in large bowl with mixer until blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
Bake 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, mix 1 Tbsp. lemon juice and cornstarch; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices, stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to use.
Spoon cranberry glaze over cheesecake just before serving.
Save 60 calories and 8g of total fat, including 4g of sat fat, per serving by preparing with crushed low-fat graham crackers (about 9 crackers), PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
If using a dark nonstick springform pan, reduce oven temperature to 300ºF.
Substitute 1/2 cup finely chopped piloncillo (Mexican brown loaf sugar) for the brown sugar.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 15g
Trans Fat 1g
Total Carbohydrates 30g
Dietary Fiber 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.