Preheat oven to 350°.
Place first 3 ingredients in a bowl; beat at medium speed of a mixer until smooth. Add crumbs; stir well. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 12 minutes; let cool on a wire rack.
Preheat oven to 300°. Place cheeses in a food processor; process 2 minutes or until smooth, scraping sides of processor bowl once. Add sour cream and next 5 ingredients (sour cream through eggs); process 20 seconds, scraping sides of processor bowl once.
Pour cheese mixture into prepared pan; bake at 300° for 1 1/2 hours or until almost set. Turn oven off, and let cheesecake stand for 1 hour in oven with door closed. Remove cheesecake from oven; cover and chill 1 hour.
Combine juice concentrate and 1/2 cup water in a small saucepan. Sprinkle gelatin over concentrate mixture; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Place pan in a large ice-filled bowl; stir gelatin mixture 10 minutes or until cooled to room temperature. Pour gelatin mixture over cheesecake, spreading evenly. Cover and chill at least 8 hours. Serve with fresh fruit. Garnish with mint sprigs, if desired.