In small bowl, combine crust ingredients; mix well. Press in bottom of 8-inch spring form pan. Set aside.
In small saucepan, combine gelatin and water; let stand 1 minute. Add sugar; stir over medium heat until mixture is hot and gelatin and sugar are dissolved.
Melt baking bar: place in 1-quart microwave-safe bowl. Microwave on medium for 2 1/2 to 3 minutes, stirring once during cooking. Stir until smooth.
In large bowl, beat cream cheese and sour cream until creamy. Gradually add melted baking bar, gelatin mixture, whipping cream and vanilla; beat until smooth. Pour into crust-lined pan. Cover; refrigerate 1 1/2 to 2 1/2 hours or until firm.
Shortly before serving, run knife around edge of pan to loosen cheesecake; carefully remove sides of pan. Arrange fruit over cheesecake. Store in refrigerator.
Nutrition Info Per Serving: Calories 311 Total Fat 22 g Cholesterol 40 mg Sodium 153 mg Potassium 264 mg Total Carbohydrate 24 g Dietary Fiber 3 g Sugars 15 g Protein 5 g