Oreo cheesecake

MJMB

1 pkg. (15.5 oz.) OREO Cookies, divided

¼ cup butter or margarine, melted

4 pkg. (8 oz. each) brick cream cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup Sour Cream

4 eggs

HEAT oven to 325ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of pan.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies; stir 1-½ cups into batter. Pour over crust; top with remaining chopped cookies.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

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