| 1. | Preheat oven to 325. |
| 2. | Line 13x9" baking ban with foil, with ends of foil extending over sides of pan. |
| 3. | Place 30 Oreos in a food processor. |
| 4. | Process 30-45 seconds or until finely ground. |
| 5. | Add butter and mix well. |
| 6. | Press firmly onto bottom of prepared pan. |
| 7. | Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. |
| 8. | Add sour cream and mix well. |
| 9. | Add eggs, 1 at a time, beating on low speed after each addition just until blended. |
| 10. | Chop remaining cookies. |
| 11. | Gently stir 1 1/2 c. of the chopped cookies into cream cheese batter; pour over crust. |
| 12. | Sprinkle with remaining chopped cookies. |
| 13. | Bake for 45 minutes or until center is almost set. |
| 14. | Cool. |
| 15. | Refrigerate 3 hours or overnight. |
| 16. | Lift cheesecake from pan using foil handles. |
| 17. | Cut into 16 pieces to serve. |
| 18. | Store leftover cheesecake in refrigerator. |
