Prepare cheesecake batter, set aside.
MIX graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans, adding 11 oz. crumb mixture to each pan.
BAKE in 325ºF standard oven 10 min. Cool. Meanwhile, bring cream to boil in saucepan. Pour over chopped chocolate in bowl; stir until completely melted. Cool.
COMBINE cheesecake batter and 2.25 lb. ganache; pour evenly over crusts. Place in water bath, using separate water-filled pan for each cheesecake.
BAKE 1 hour 25 min. to 1 hour 40 min. or until centers are almost set; cool completely.
HEAT remaining ganache until of spreadable consistency; pour 9.7 oz. over each cheesecake. Refrigerate several hours or overnight.