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 cheesecake batter, lemon zest and juice; 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 bath.)
BAKE 50 to 1 hour 5 min. or until centers are almost set; cool completely.
BRING 2 qt. of the water (or 2 cups of the water for trial recipe) to boil in large saucepan. Whisk egg yolks and remaining 1-1/4 qt. water (or remaining 5 Tbsp. water for trial recipe) in large bowl until well blended. Add dry pudding mix; mix well. Gradually stir into boiling water. Return to boil; cook 5 to 7 min. or until thickened. Remove from heat; cool over water bath, stirring occasionally.
BEAT cream with mixer on high speed until stiff peaks form; fold into lemon mixture. Spread evenly over cheesecakes. Refrigerate several hours or overnight.