COMBINE all ingredients. Spoon crumb mixture evenly into 48 (2-3/4-inch) muffin cups (or 24 muffin cups for trial recipe). Press crumb mixture firmly onto bottom of each cup.
BAKE in 300ºF-convection oven 3 to 5 min. or until lightly browned. Set aside to cool while preparing filling.
SOAK cranberries in warm water 10 min. or until softened. Meanwhile, place cream cheese, sugar, honey, maple syrup and vanilla in 6-qt. bowl of mixer fitted with paddle attachment. Beat on medium speed 1 to 2 min. or until well blended, stopping occasionally to scrape down side of bowl. Add eggs, one at a time, mixing on low speed after each addition just until blended.
DRAIN cranberries; spoon evenly over Crusts in muffin cups. Portion one #12 scoop (3 oz.) of the cream cheese batter over cranberries in each cup. Place in preheated 350ºF-convection oven. Immediately reduce oven temperature to 325ºF.
BAKE 18 to 20 min. or until centers are almost set. Cool completely.
CARAMELIZED Vinaigrette: Mix 3/4 cup of the sugar and 1/4 cup of the vinaigrette in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer until mixture is reduced and caramelized. (Mixture will become gummy, then will become thinner and darker in color as it caramelizes.)
STIR in remaining 1 cup vinaigrette, remaining 1 cup sugar and the liqueur. Cook and stir on low heat until sugar is dissolved. Cool completely. Pour into plastic squeeze bottle.
DRIZZLE about 1 tsp. of the Caramelized Vinaigrette over center of each Cheesecake just before serving.