CHEESECAKE: COMBINE cracker 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.
SPICED Pear-Nut Compote: Cook pears, sugar, lemon zest and orange zest in saucepan on medium heat 15 to 20 min. or until pears are softened. Add spices; cook 2 min. Cool slightly. Stir in nuts and candied orange pieces. Cool to room temperature.
FOR each serving: Top 1 Cheesecake slice with 1.5 oz. Spiced Pear-Nut Sauce.