HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.

BEAT cream cheese, 1 cup of remaining sugar and 1 tsp. vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan just before serving; top with berries.