Cranberry-Glazed Cinnamon Cheesecake

CRANBERRY-GLAZED CINNAMON CHEESECAKE

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1/2 cup packed brown sugar, divided
4 pkg. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
2 tsp. ground cinnamon
4 eggs
3 Tbsp. fresh lemon juice, divided
1 1/2 tsp. cornstarch
1 pkg. (12 oz.) fresh cranberries

Heat oven to 325 degrees. 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 well 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 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 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 minutes or until berries soften and release their juices. stirring frequently. Stir in cornstarch mixture; cook and stir 1 minute or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving. Makes 16 servings.

*Recipe from Kraft Foods