• 1 cup crushed OREO cookies (about 12 cookies)
• 1 Tbsp. butter or margarine, melted
• 4 pkgs (8-oz. each) cream cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 4 eggs
• 20 OREO cookies, quartered

1. PREHEAT oven to 325 degrees if using silver springform pan (or 300 degrees if using a dark non-stick springform pan). Mix crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.
2. BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.
3. BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired.

**NOTE: Regular OREO cookies are recommended, as cake does not set as well with Double Stuff