PLACE 1 cookie each of 12 paper-lined muffin cups.
DISSOLVE coffee granules in water in large bowl. Add SPLENDA Granulated Sweetener, reduced-fat cream cheese, vanilla and cinnamon; beat with whisk until well blended. Stir in COOL WHIP; spoon into muffin cups. Top with berries.
FREEZE 3 hours or until firm. Remove cheesecakes from freezer 10 min. before serving. Let stand at room temperature to soften slightly.