Make cheesecake batter
COMBINE cookie crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans.
BAKE in 325ºF standard oven 10 min.; cool.
Pour batter over each crust. Bake as directed per recipe; cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.
ORANGE-CRANBERRY Sauce: Mix 8 oz. of the water and cornstarch. Add remaining water, orange juice concentrate, sugar, cranberries, butter and seeds from vanilla beans to a medium saucepan; bring just to boil on medium heat. Add cornstarch slurry; bring to a boil while whisking constantly; boil 1 min. Remove from heat. Stir in oranges; cool.
Divide sauce evenly among 4 cheesecakes. Spoon over top of each when ready to serve.