4 pkg. (250g each Philadelphia Cream Cheese, softened)
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs
Preheat oven to 325 degree F. Place 30 of the cookies in resealable plastic bag. Flatten bag to remove excess air; seal bag. Crush cookies with rolling pin. Place crumbs in medium bowl. Add butter; mix well. Press firmly onto bottom of 13×9-inch baking pan.
Beat cream cheese, sugar and vanilla in large bowl of electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating just until blended after each addition. Chop remaining 15 cookies. Gently stir 1-1/2 cups of the chopped cookies into cheesecake batter. Pour over crust; sprinkle with remaining chopped cookies.
Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator. Makes 16 Servings, one square (130 g) each.