PLACE cream cheese in large bowl of electric mixer fitted with paddle attachment. Beat on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition until blended. Stir in 2 cups of the OREO Pieces (or 1/2 cup of the OREO Pieces for trial recipe); set remaining OREO Pieces aside for later use.

POUR 1-1/2 qt. of the batter into each of 4 half hotel pans (or into 1 half hotel pan for trial recipe).

SET up water baths for the cheesecakes by pouring 1 qt. hot water into each of 4 full hotel pans (or 1 full hotel pan for trial recipe). Place 1 half hotel pan (filled with cheesecake batter) in water in each full size hotel pan.

BAKE in 325°F-standard oven for 1 hour 10 min. or until centers are almost set. Cool completely. Refrigerate 4 hours or overnight.

FOR each serving: Scoop balls of cheesecake, using a leveled #10 scoop for each ball. Roll in remaining OREO Pieces until evenly coated.

PRESS 5 of the remaining pecan halves into each cheesecake ball to resemble the legs and tail on a turtle's shell. Insert 1 NUTTER BUTTER Cookie halfway into the front of each cheesecake ball for the head. Pour the chocolate syrup into a squeeze bottle or fine-tipped piping bag; use to dot the head with 2 small drops of syrup for the "eyes."

SERVE immediately. Or, store in refrigerator until ready to serve.