1 ¾ cup (6 oz.) fresh cranberries
1 cup sugar, divided
1/4 cup plus 1 Tbsp. juice from one orange, divided
1 ½ Tbsp. vanilla, divided
3/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 1/2 cups (about 32 cookies) gingersnap cookies, crushed
3 Tbsp. butter, melted
3 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup Sour Cream
1 Tbsp. orange zest
HEAT oven to 325°F.
COOK cranberries, 1/2 cup sugar and 1/4 cup orange juice and spices in a saucepan on medium heat until cranberries pop and sauce is thickened. Cool slightly.
SPOON cranberry mixture into food processor and process until smooth. Transfer to bowl and stir in 1 Tbsp. vanilla; refrigerate until ready to use.
MIX gingersnap crumbs and butter until blended; press 1 Tbsp. on the bottom of each 24 muffin pan cups lined with papers.
BEAT cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, orange zest and remaining orange juice and vanilla; mix well. Add eggs, 1 at a time, mixing after each addition just until blended. Add 2/3 cup of the cranberry puree; swirl gently with a spoon. Spoon 1/3 cup into each muffin cup over crusts.
BAKE 25 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
DRIZZLE with remaining cranberry puree just before serving.
GARNISH each cheesecake with small dollop of thawed COOLWHIP Whipped Topping before serving.