LET cheesecake batter stand at room temperature 1 hour.
MIX graham crumbs, 1-1/3 cups of the sugar (or 1/3 cup sugar for trial recipe) and butter; press onto bottoms and 2 inches up sides of 4 (9-inch) springform pans (or onto bottom and 2 inches up side of 1 [9-inch] springform pan for trial recipe), adding 1 lb. crumb mixture to each pan.
BAKE in 325ºF standard oven 10 min. Cool.
POUR 1 tub of cheesecake batter into each crust. 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 1 hour 25 min. to 1 hour 30 min. or until centers are almost set. Meanwhile, scrape seeds from vanilla beans; place in medium bowl. Add remaining 1-1/3 cups sugar (or remaining 1/3 cup sugar for trial recipe), sour cream and vanilla extract; mix well.
SPREAD 2 cups sour cream mixture over each cheesecake; bake 10 min. Cool completely. Refrigerate several hours or overnight.