Preparation

• Heat oven to 325ºF.
• Combine 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 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 until blended; 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 spoon over cheesecake just before serving.