In a medium mixing bowl, combine graham cracker crumbs, butter, sugar and cinnamon.
Pour crumb mixture into 9-inch springform pan; press onto bottom and up side of pan.
Bake 12 min. or until browned. Allow crust to cool.
In a large mixing bowl, whip cream cheese and COOL WHIP in large bowl on medium speed of electric mixer.
Add sugar, 1/3 cup at a time, mixing well after each addition. Then, add cinnamon and continue to mix on medium speed until combined.
Pour filling into prepared crust in springform pan.
Refrigerate for at least 3-1/2 hours to set. (Cheesecake can also be refrigerated overnight to set.)
In a large skillet, melt butter over medium heat.
Add chopped apples; cook for 6 to 8 min. or until tender, stirring often.
In a small bowl, combine water and cornstarch, then pour over apples.
Stir in brown sugar and cinnamon. Bring to a slight boil, stirring frequently.
Remove from heat. Stir in vanilla.
Allow to cool for 5 min. Pour over prepared cheesecake.