Ingredients

Instructions

  1. Preheat oven to 350°F Line 13X9 inches baking pan with foil, with ends of foil extending over sides of pan.
  2. Place 30 cookies in food processor; cover. Process for 30-45 seconds or until finely ground.
  3. Add butter, mix well.
  4. Press Oreo and butter mixture firmly onto bottom of pan.
  5. Bean cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
  6. Add sour cream; mix well.
  7. Add eggs, one at a time, beating until blended after each addition.
  8. Chop the remaining cookies and gently stir 1 1/2 cups of chopped cookies into cream cheese batter.
  9. Pour batter over cookie crust and top with remaining chopped cookies.
  10. Bake 45 minute or until center is almost set.
  11. Cool for 4 hours in refrigerator or overnight.
  12. Gently lift cheesecake from pan using the foil handles.
  13. Cut into 16 pieces and enjoy.
  14. Store leftover cheesecake in refrigerator.