Crust: Mix OREO Small Pieces and butter. Press 1-1/3 cups of the OREO mixture firmly onto bottom of each (9-inch) springform pan. Bake in 325°F-standard oven 10 min. Cool on wire racks while preparing Filling.
Filling: Place cream cheese in large bowl of electric mixer fitted with paddle attachment. Beat on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in 1-1/4 qt. of the OREO Medium Pieces. Pour 2-qt. of the batter over each crust; sprinkle each with 3/4 cup of the remaining OREO Medium Pieces.
Bake 1 hour 10 min. to 1 hour 20 min. or until center is almost set. Run knife or metal spatula around rim of each pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.