Pineapple Cheesecake

Pineapple Cheesecake 1 graham cracker crust or cookie crust 1/2 teaspoon ground cinnamon 1 envelope KNOX Unflavored Gelatin 1 can (8 oz.) crushed pineapple, drained, reserving liquid 3 packages (8 oz. each) cream cheese, softened 3/4 cup sugar 1 tub (8 oz.) Whipped Topping, thawed SPRINKLE gelatin over reserved pineapple liquid in small saucepan. Let stand for about a minute. Add ground cinnamon. Cook on low heat 5 minutes until gelatin is completely dissolved, stirring occasionally. Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatin mixture, mixing until blended. Refrigerate until slightly thickened. Add whipped topping and pineapple to gelatin mixture; stir gently until well blended. Pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator