Smart-Choice Cranberry-Cinnamon Cheesecake

• 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 Neufchatel Cheese, softened
• 3/4 cup cholesterol-free egg product
• 1-1/2 cups fresh cranberries
• 1/2 cup water
• 1-1/2 cups thawed COOL WHIP LITE Whipped Topping

1. Heat oven to 325 degrees F.
2. Mix graham crumbs, 2 Tbsp.
3. sugar, 1/2 tsp.
4. cinnamon and butter until blended; press onto bottom of 9-inch springform pan.
5. Beat Neufchatel and 1 cup of the remaining sugar in large bowl with mixer until blended.
6. Add egg product; beat on low speed just until blended.
7. Pour over crust.
8. Bake 55 min.
9. to 1 hour 5 min.
10. or until center is almost set.
11. Run knife around rim of pan to loosen cake; cool before removing rim.
12. Refrigerate 4 hours.
13. Meanwhile, bring cranberries, water, remaining sugar and cinnamon to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min.
14. or until sauce is slightly thickened and berries have softened, stirring occasionally.
15. Cool slightly; refrigerate until ready to serve.
16. Spread cranberry sauce over cheesecake just before serving.
17. Serve topped with COOL WHIP.

graham cracker crumbs, sugar, ground cinnamon, butter, cheese, cholesterolfree egg, fresh cranberries, water, topping

Taken from www.kraftrecipes.com/recipes/smart-choice-cranberry-cinnamon-cheesecake-158406.aspx (may not work)