Graham crumbs, 1 cup (250 mL) of the sugar (or 1/4 cup [60 mL] of the sugar for trial recipe) and butter; press 2 cups (500 mL) onto bottom of each of 4 (9-inch) springform pans (or onto bottom of 1 pan for trial recipe). Refrigerate while preparing filling.
Cream cheese, remaining 1 qt. (1 L) sugar (or remaining 1 cup [250 mL] sugar for trial recipe), flour and vanilla in 12-qt. (12-L) bowl of mixer fitted with paddle attachment (or in 6-qt. [6-L] bowl for trial recipe) until well blended, stopping occasionally to scrape bottom and side of bowl. Blend in sour cream. Add eggs, 1 at a time, mixing after each just until blended. Pour 1-3/4 qt. (1.75 L) batter over each crust.
In 325ºF-standard oven 1 hour 10 min. or until centres are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate 4 hours.