OREO Cookie Cheesecake
1 (16.6 oz.) package OREO Cookies, divided
1/3 cup butter or margarine, melted
3 (8 oz. each) packages cream cheese, softened
3/4 cup sugar
1 cup sour cream
1 tsp. vanilla extract
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.