Let cheesecake batter stand at room temperature 1 hour.
Mix graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 11 oz. crumb mixture to each pan.
Bake in 325ºF standard oven 10 min. Cool.
Combine remaining ingredients in large bowl. Add cheesecake batter; mix well. Pour evenly over crusts. Place in water bath, using separate water-filled pan for each cheesecake. (See directions on tub of Cheesecake Batter for how to prepare water baths.)
Bake 1 hour 50 min. to 2 hours or until centers are almost set; cool completely. Refrigerate several hours or overnight.