Crust: Mix base cake and butter. Press one fourth of the crumb mixture firmly onto bottom and 1/2 inch up side of each of four 9-inch springform pans. Bake at 325°F for 8 min. Cool. Wrap bottoms of pans in foil; set aside.

Filling: Place cream cheese and sugar in 20-qt. mixing bowl fitted with paddle attachment. Beat on low speed until well blended, scraping often to avoid lumps. Add sour cream, flour, coffee and vanilla; mix well. Add eggs, one at a time, mixing on low speed just until blended after each addition.

Pour batter evenly into prepared pans. Place in two full-hotel pans. Add enough hot water to hotel pans to come 2 inches up sides of springform pans.

Bake 1 hour 30 min. or until centers are almost set. Remove from waterbath to wire racks. Cool completely. Refrigerate for at least 4 hours. Run small knife or metal spatula around rim of each pan to loosen cake; remove rims of pans.

White Chocolate Ganache: Melt white chocolate while stirring constantly. Add cream; stir until well blended. Allow ganache to cool to 100 degrees. Pour over top of cheesecake and using a spatula spread ganache over the top and allow to drip down the sides; sprinkle edges lightly with cocoa powder.

Allow ganache to set completely then cut each cheesecake into 12 slices to serve.