COMBINE cracker crumbs, butter and sugar. Scale 11 oz. crumb mixture into each of 4 (9-inch) springform pans (or into 1 pan for trial recipe). Press crumbs firmly onto bottom of pans.
BAKE in 325ºF standard oven 10 min. Cool.
FOR each cheesecake: Mix 1 pouch cheesecake batter, 2 Tbsp. zest and 1/4 cup juice until blended; pour over 1 crust.
BAKE as directed on package. Run knife around rim of pan to loosen cake; cool completely. Refrigerate several hours or until chilled.
SWEET Tea Syrup: Mix tea and sugar. Cook on medium heat until reduced by half. Cool completely.
DRIZZLE 1 cheesecake slice with about 1 Tbsp. syrup.