COMBINE graham crumbs, sugar and butter; press onto bottoms of 2 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
BAKE in 325ºF standard oven 10 min.; cool.
POUR each cheesecake batter into separate bowl; stir until creamy. Pour over crusts. Bake as directed. Run knife around rim of each pan to loosen cake. Refrigerate cheesecakes several hours or until chilled.
USE #40 scoop to fill each of 4 mini ice cream cones with about 1 oz. cheesecake, making sure to include some of the crust in each scoop for swirled effect. (When filling cones, be sure to gently, but firmly, press cheesecake into each cone so cheesecake remains in cone when being dipped.) Refrigerate until ready to dip in toppings.
FOR each shared portion (4 cones): Dip cones, 1 at a time, in desired ice cream topping; immediately top each cone with a different Garnish, using 1/4 tsp. to 1/2 tsp. sprinkles or nonpareils, or a few nuts or orange strips.
SERVE immediately or refrigerate until ready to serve.