Easy OREO Cheesecake

• 36 OREO Cookies, divided
• 1/4 cup butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs

1. Heat oven to 325F.
2. Place 28 cookies in resealable plastic bag.
3. Flatten bag to remove excess air, then seal bag.
4. Finely crush cookies by rolling a rolling pin across the bag.
5. Place crumbs in bowl.
6. Add butter; mix well.
7. Press onto bottom of 9-inch springform pan.
8. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
9. Add sour cream; mix well.
10. Add eggs, 1 at a time, beating after each just until blended.
11. Chop or crush remaining cookies.
12. Gently stir 1-1/2 cups of the chopped cookies into batter.
13. Pour over crust; sprinkle with remaining chopped cookies.
14. Bake 1 hour 10 min.
15. or until center is almost set.
16. Run knife around rim of pan to loosen cake; cool before removing rim.
17. Refrigerate 4 hours.

oreo cookies, butter, philadelphia cream cheese, sugar, vanilla, s, eggs

Taken from www.kraftrecipes.com/recipes/easy-oreo-cheesecake-91414.aspx (may not work)