COMBINE cracker crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
BAKE in 325ºF standard oven 10 min.; cool.
POUR each pouch of Cheesecake Batter into a separate bowl; stir until creamy. Reserve 1 cup of Batter from each pouch and mix with 1 cup DELIGHTS. Pour remaining Batter onto each prepared crust. Smooth top with off-set spatula.
SPOON chocolate mixture into pastry bag fitted with a plain tip. Insert tip just below surface of cheesecake and pipe in a swirling motion into the batter.
BAKE as directed on package. Run knife around rim of each pan to loosen cake; cool completely. Refrigerate cheesecakes several hours or until chilled.