Chocolate-Peanutty Swirl Cheesecake

Let cheesecake batter stand at room temperature 1 hour.
Mix graham crumbs, butter and 1/3 cup of the Variegate (or 4 tsp.
of the Variegate for trial recipe); press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 9-inch springform pan for trial recipe), adding 10 oz.
crumb mixture to each pan.
Bake in 325 degrees F standard oven 10 min.
Cool.
Meanwhile, bring cream to boil in saucepan.
Pour over chocolate in bowl; stir until melted.
Cool.
Combine 11 lb.
4 oz.
of the cheesecake batter (or 2 lb.
13 oz.
of the batter for trial recipe) and remaining 3 cups Variegate (or remaining 3/4 cup Variegate for trial recipe); pour 1 lb.
11 oz.
batter over each crust.
Mix remaining 12 oz.
plain cheesecake batter (or remaining 3 oz.
plain cheesecake batter for trial recipe) and ganache until well blended.
Spoon 3.5 oz.
chocolate batter into pastry tube fitted with 1/4-inch tip; use to squeeze small circles of chocolate batter over variegate batter in 1 pan; swirl gently with knife.
Repeat with remaining batters, refilling pastry tube with 3-1/2 oz.
of the remaining chocolate batter after swirlng batters in each pan.
Place in water bath, using separate water-filled pan for each cheesecake.
(See directions on tub of Cheesecake Batter for how to prepare water baths.)
Bake 1 hour 40 min.
to 1 hour 50 min.
or until centers are almost set; cool completely.
Refrigerate several hours or overnight.