Mix graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon and butter until blended; press onto bottom of 9-inch springform pan.
BEAT cream cheese and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 55 min. to 1 hour 5 min. or until center is almost set. Cool on rack 15 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
MEANWHILE, bring cranberries, water, remaining sugar and cinnamon to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool slightly; refrigerate until ready to serve.
SPREAD cranberry sauce over cheesecake just before serving. Serve topped with COOL WHIP.