Pineapple Cheesecake

Pineapple Cheesecake 30 vanilla wafers, finely crushed (about 1 cup) 3 Tbsp. butter or margarine, melted 1/2 tsp. ground cinnamon 1 env. KNOX Unflavored Gelatin 1 can (8 oz.) crushed pineapple in juice, drained with juice reserved, divided 3 pkg. (8 oz. each) Cream Cheese, softened 3/4 cup sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed MIX wafer crumbs, butter and cinnamon; press onto bottom of 9-inch spring-form pan. SPRINKLE gelatin over reserved pineapple juice in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatine mixture until blended. Refrigerate 30 min. or until slightly thickened. WHISK pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours.