GINGERBREAD Cheesecake: Combine cookie crumbs 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.
ADD 2 tsp. each cinnamon and ginger, and 1/4 tsp. cloves to cheesecake batter in each tub; mix well. Pour 1 tub batter over each crust. Bake as directed on cheesecake tub; cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.
ORANGE 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 sugar, 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 Sauce.