PHILADELPHIA-OREO No-Bake Cheesecake

• 36 OREO Cookies, divided
• 1/4 cup butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1 tsp. vanilla
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Line 13x9-inch pan with foil, with ends of foil extending over sides.
2. Coarsely chop 15 cookies; reserve for later use.
3. Finely crush remaining cookies; mix with butter.
4. Press onto bottom of prepared pan.
5. Refrigerate until ready to use.
6. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
7. Gently stir in COOL WHIP and reserved chopped cookies.
8. Spoon over crust.
9. Refrigerate 4 hours or until firm.
10. Use foil handles to lift cheesecake from pan before cutting to serve.

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

Taken from www.kraftrecipes.com/recipes/philadelphia-oreo-no-bake-cheesecake-105114.aspx (may not work)