Recipes

Preheat oven to 325 F. (300 F. if using a dark non-stick pan).

Crush 28 cookies finely; coarsely chop remaining cookies.

Mix crushed cookies with butter or margarine; press onto the bottom and 2 inches up the side of a 9-inch springform pan.

Beat cream cheese and sugar in a large bowl with a mixer until well blended; add sour cream and vanilla; mix well.

Add eggs, 1 at a time, mixing on low speed after each just until blended; stir in chopped cookies and pour into crust.

Bake 55 minutes to 1 hour or until center is almost set.

Run a knife around the rim of the pan to loosen cake; cool before removing rim.

Refrigerate for 4 hours.