Bri Emerys Cranberry-Orange Mini Cheesecakes

• 1-3/4 cups cranberries
• 1 cup sugar, divided
• 1 Tbsp. zest and 5 Tbsp. juice from 1 orange, divided
• 3/4 tsp. ground nutmeg
• 1/4 tsp. ground cinnamon
• 1 Tbsp. plus 1 tsp. vanilla, divided
• 1-1/2 cups finely crushed gingersnaps (about 32)
• 3 Tbsp. butter, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3 eggs
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Heat oven to 325F.
2. Cook cranberries, 1/2 cup sugar, 1/4 cup (4 Tbsp.)
3. orange juice and spices in saucepan on medium heat until cranberries begin to pop and mixture is thickened, stirring occasionally.
4. Cool slightly.
5. Process cranberry mixture in food processor until smooth; transfer to bowl.
6. Stir in 1 Tbsp.
7. vanilla.
8. Refrigerate until ready to use.
9. Mix cookie crumbs and butter; press 1 Tbsp.
10. onto bottom of each of 24 paper-lined muffin cups.
11. Beat cream cheese and remaining sugar in large bowl with mixer until blended.
12. Add sour cream, orange zest, remaining orange juice and vanilla; mix well.
13. Add eggs, 1 at a time, mixing on low speed after each just until blended.
14. Add 2/3 cup cranberry mixture; swirl gently.
15. Spoon 1/3 cup batter over crust in each muffin cup.
16. Bake 25 min.
17. or until centers are almost set.
18. Cool.
19. Refrigerate 2 hours.
20. Drizzle with remaining cranberry mixture and top with COOL WHIP just before serving.

cranberries, sugar, orange, ground nutmeg, ground cinnamon, vanilla, butter, philadelphia cream cheese, s, eggs

Taken from www.kraftrecipes.com/recipes/bri-emerys-cranberry-orange-mini-cheesecakes-158419.aspx (may not work)