Peanut Butter Cookie Cheesecake Bars

• 32 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
• 2 Tbsp. butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 4 eggs

1. Preheat oven to 350F.
2. Chop 16 of the cookies; set aside.
3. Place remaining 16 cookies in food processor container; cover.
4. Process 30 to 45 seconds or until finely ground.
5. Add butter; mix well.
6. Press firmly onto bottom of 13x9-inch baking pan.
7. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
8. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
9. Gently stir in 1-1/2 cups of the chopped cookies.
10. Pour over crust.
11. Sprinkle with remaining chopped cookies.
12. Bake 40 minutes or until center is almost set.
13. Cool.
14. Refrigerate 3 hours or overnight.
15. Cut into 32 bars.
16. Store in tightly covered container in refrigerator.

sandwich cookies, butter, philadelphia cream cheese, sugar, vanilla, eggs

Taken from www.kraftrecipes.com/recipes/-19805.aspx (may not work)