Prepare a cheesecake batter of your choice.
Mix base cake and butter; press onto bottoms of 4 (9-inch) springform pans, adding 13 oz. base mixture to each pan.
Bake in 325ºF standard oven 8 min. Cool. Meanwhile, bring cream to boil in saucepan. Pour over bittersweet chocolate in bowl; stir until chocolate is completely melted. Cool.
Combine 8 lb. cheesecake batter and ganache. Pour 1 lb. 3 oz. of the chocolate batter over each crust; freeze 10 min. or until top of layer is firm to the touch. Cover with 1 lb. of the remaining (plain) cheesecake batter; freeze 10 min. or until top of layer is firm to the touch. Top with another 1 lb. 3 oz. chocolate batter. Place in water bath, using separate water-filled pan for each cheesecake.
Bake 1 hour 40 min. or until centers are almost set; cool completely. Refrigerate several hours or overnight.