Ingredients. Press 1-1/3 cups (325 mL) of the crumb mixture onto bottom of each of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe). Bake at 325°F for 10 min. Cool on wire racks while preparing filling.
Cream cheese in large bowl of mixer fitted with paddle attachment 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 just until blended. Stir in 1 qt. (1 L) of the Oreo Pieces (or 1 cup [250 mL] of the Oreo Pieces for trial recipe).
1-3/4 qt. (1.75 L) of the remaining batter over each crust; sprinkle with 1 cup (250 mL) of the remaining Oreo Pieces. Place each springform pan on large sheet of foil; wrap foil tightly around bottom and side of pan. Place springform pans on wire racks in full-size hotel pans. Fill each hotel pan with 1 gal. (4 L) hot water.
In 325°F-standard oven 1 hour 10 min. to 1 hour 20 min. or until centres are almost set. Run knife around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours or overnight.