SWEET & Spicy Sauce: Add juices and squeezed fruit halves to large saucepan. Add all remaining ingredients except honey. Bring to boil on medium heat, stirring frequently; simmer 10 min. Stir in honey. Return to boil; cook 1 min. Cool to room temperature. Strain sauce; discard citrus halves. Refrigerate sauce until ready to use.

CHEESECAKE:
MIX graham crumbs, butter, 3/4 cup sugar (or 3 Tbsp. sugar for trial recipe) and five-spice powder. Press onto bottoms of 4 foil-lined half-steam table pans (or onto bottom of 1 foil-lined half-steam table pan for trial recipe). Set aside while preparing filling.

BEAT cream cheese, remaining 1 qt. sugar (or remaining 1 cup sugar for trial recipe), flour and vanilla in 12-qt. bowl (or in 6-qt. bowl for trial recipe) of mixer fitted with paddle attachment 1 min. Scrape paddle, side and bottom of bowl. Beat an additional 1 min. Blend in sour cream on low speed just until combined. Add eggs, 1 at a time, mixing after each addition just until blended. Pour evenly over crusts.

BAKE in 300ºF-convection oven 25 to 27 min. or until centers are almost set, rotating pans after 15 min.; cool completely. Refrigerate several hours or overnight.

BUNDLES:
REMOVE Cheesecakes from pans. Trim and discard 1/4-inch-wide piece from each side; cut each trimmed cheesecake into 35 rectangles.

STACK 5 phyllo squares for each bundle, brushing every other sheet with butter and drizzling 1/2 tsp. Sweet & Spicy Sauce between each layer. Brush top with butter. Place cheesecake piece in center of phyllo; drizzle with 1/2 tsp. Sweet & Spicy Sauce.

FOLD 1 corner of phyllo square over cheesecake, then fold 2 opposite sides of phyllo over cheesecake. Lightly brush edges of unfolded corner with water before folding over cheesecake. Press seams together lightly to seal. Place, seam-sides down, in single layer in parchment paper-lined sheet pans. Refrigerate 1 hour.

BRUSH bundles with remaining butter. Bake in 400ºF-convection oven 6 to 8 min. or until lightly browned. Drizzle each with 1/2 tsp. Sweet & Spicy Sauce. Serve warm with 1 Tbsp. Sweet & Sour Sauce served with each bundle for dipping.