Mix graham crumbs, 1 cup of the sugar and the butter. Press onto bottom of 4 (9-inch) springform pans. Refrigerate until ready to use.

Place cream cheese, remaining 1 qt. sugar, the flour and vanilla in 12-qt. bowl of mixer fitted with paddle attachment. Beat on medium speed until well blended, stopping occasionally to scrape bottom and side of bowl. Blend in sour cream. Add eggs, 1 at a time, mixing just until blended after each addition.

Pour over crusts.

Bake in 325ºF-standard oven 1 hour 10 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours or up to 24 hours.