CHEESECAKE: COMBINE cookie crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
BAKE in 325ºF standard oven 10 min.; cool.
STIR cheesecake batter in each tub until creamy; pour over each crust. Bake as directed on tub; cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.
ORANGE-CRANBERRY Sauce for each Cheesecake: Mix 1/4 cup (2 oz.) water and cornstarch.
ADD 7 oz. water, 6 Tbsp. orange juice concentrate, 1/2 cup each sugar and cranberries, 1-1/2 tsp. butter and seeds from 1 vanilla bean to small saucepan; bring just to boil on medium heat. Reduce heat to medium-low. Add cornstarch slurry; whisk 1 min. Remove from heat. Stir in oranges; cool.
FOR each serving: Top 1 Cheesecake slice with 1/4 cup Orange-Cranberry Sauce.