LET cheesecake batter stand at room temperature 1 hour.
MIX graham crumbs, butter and 1/3 cup of the Variegate (or 4 tsp. of the Variegate for trial recipe); press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 10 oz. crumb mixture to each pan.
BAKE in 325ºF standard oven 10 min. Cool. Meanwhile, bring cream to boil in saucepan. Pour over chocolate in bowl; stir until melted. Cool.
COMBINE 11 lb. 4 oz. of the cheesecake batter (or 2 lb. 13 oz. of the batter for trial recipe) and remaining 3 cups Variegate (or remaining 3/4 cup Variegate for trial recipe); pour 1 lb. 11 oz. batter over each crust.
MIX remaining 12 oz. plain cheesecake batter (or remaining 3 oz. plain cheesecake batter for trial recipe) and ganache until well blended. Spoon 3.5 oz. chocolate batter into pastry tube fitted with 1/4-inch tip; use to squeeze small circles of chocolate batter over variegate batter in 1 pan; swirl gently with knife.
REPEAT with remaining batters, refilling pastry tube with 3-1/2 oz. of the remaining chocolate batter after swirlng batters in each pan.
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 40 min. to 1 hour 50 min. or until centers are almost set; cool completely. Refrigerate several hours or overnight.