All ingredients; press onto bottom of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe). Refrigerate while preparing cheesecake.
Cream cheese, sugar and vanilla in 12-qt. [12 L] bowl of mixer fitted with paddle attachment (or in 6-qt. [6 L] bowl for trial recipe) on medium speed until well blended, stopping occasionally to scrape bottom and side of bowl. Add eggs, 1 at a time, mixing after each addition just until blended. Blend in eggnog and zest. Pour over crusts.
In 325ºF-standard oven 1 hour 40 min. to 1 hour 45 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.