PHILLY OREO Cheesecake

• 1 pkg. (15.5 oz.) OREO Cookies, divided
• 1/4 cup butter or margarine, 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 325 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Process 30 cookies in food processor until finely ground.
4. Add butter; mix well.
5. Press onto bottom of pan.
6. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended.
7. Add sour cream; mix well.
8. Add eggs, 1 at a time, beating after each just until blended.
9. Chop remaining cookies; stir 1-1/2 cups into batter.
10. Pour over crust; top with remaining chopped cookies.
11. Bake 45 min.
12. or until center is almost set.
13. Cool completely.
14. Refrigerate 4 hours.
15. Use foil handles to lift cheesecake from pan before cutting to serve.

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

Taken from www.kraftrecipes.com/recipes/-19804.aspx (may not work)