Mix graham crumbs, 8 oz. of the sugar and the butter. Press firmly onto bottom of each of four 9-inch spring-form pans. Bake in a preheated 325°F oven for 10 minutes. Remove from oven and cool while preparing filling.

Place cream cheese and remaining 24 oz. sugar in 12-qt. bowl of electric mixer fitted with paddle attachment. Beat on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended.

Pour evenly over crusts. Bake in 325°F oven with water bath for 1 hour 10 minutes or until center is set.

Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours before serving.