Combine cracker crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans.
Bake in 325ºF standard oven 10 min.; cool.
Pour batter over each crust. Bake as directed per recipe; cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.
For serving, top each slice of cheesecake with 1/4 cup Eggnog Sabayon and a Ginger Tuile.
