1. Preheat oven to 325°F. Spray 9-inch springform pan with cooking spray. Line the bottom of the pan with a double thickness of heavy-duty aluminum foil. Place on a baking sheet.
2. In a medium bowl, combine crushed cookies, 2 Tbsp. sugar, and melted butter. Press onto bottom of prepared pan. Bake for 8 minutes. Set aside.
3. In a large bowl, beat cream cheese, yogurt, 2/3 cup cane sugar, and flour with an electric mixer on medium until light and fluffy. Turn mixer to low and beat in eggs. Gradually stir in eggnog and nutmeg. Pour filling over crust.
4. Bake for 45 minutes or until center is nearly set and top appears dull. Turn off oven and crack door open for 20 minutes. Remove cheesecake from oven and place on wire rack. Carefully run a knife around the edge of the pan to loosen. Cool for 1 hour. Cover and refrigerate.
5. For Cranberry-Apple Compote, in a large saucepan, combine 11/2 cups cranberries, apple, brown sugar, and wine over medium-high heat. Bring mixture to a boil; reduce heat to low and simmer for 10 minutes, stirring frequently, until cranberries begin to burst. Stir in remaining 1/2 cup of cranberries and cool.
6. Serve cheesecake topped with compote.

Each serving contains: 469 calories, 24 g fat, 13 g saturated fat, 0 g trans fat, 104 mg cholesterol, 281 mg sodium, 53 g carbohydrates, 1 g fiber, 37 g sugar, 9 g protein. Daily values: 14% vitamin A, 4% vitamin C, 10% calcium, 10% iron.