Cookies and Cream Cheesecake II
1 pkg. (20 oz.) chocolate sandwich cookies
1/3 cup margarine or butter, melted
3 pkgs. ( 8 oz. each) full-fat cream cheese, softened
3/4 cup sugar
1 cup full-fat sour cream
1 teaspoon vanilla extract
Finely crush 30 of the cookies and coarsely chop 20 cookies; set aside.
Mix the finely crushed cookie crumbs and margarine or butter in bowl. Press on the bottom and 2 inches up the side of a 9-inch springform pan; set aside.
Beat the cream cheese and sugar in a bowl with electric mixer at medium speed until creamy. Blend in eggs, sour cream and vanilla; fold in chopped cookies. Spread mixture into prepared crust.
Bake at 350ºF for 55 to 60 minutes or until set. (If necessary to prevent top from overbrowning, tent with foil for the last 15 to 20 minutes of baking). Cool completely on a wire rack at room temperature. Refrigerate for at least 4 hours.
You can garnish your cake with whipped cream, strawberries and/or mint leaves.