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Philadelphia Oreo Cheesecake.......Yummy!

1-1/2 pkg. (350 g each) Oreo cookies (45 cookies) divided
1/4 cup butter, melted
4 pkg. (250 g each) Philadelphia Brick Cream Cheese softened
1 cup of sugar
1 tsp. vanilla
1 cup sour cream
4 eggs


Preheat oven to 325F. Place 30 of the cookies in resealable plastic bag. Flatten bag to remove excess air; seal bag. Crush cookies with a rolling pin. Place crumbs in medium bowl. Add butter; mix well. Press firmly onto the bottom of 13x9-inch pan.

Beat cream cheese, sugar and vanilla in large bowl of electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each addition. Chop remaining 15 cookies. Gently stir 1-1/2 cups of the chopped cookies into cheesecake batter. Pour over crust; sprinkle with remaining 15 cookies.

Bake 45 minutes, or until centre is almost set. Cool, Refrigerate 3 hours or overnight. Cut into 16 pieces. Store the leftover cheesecake in refrigerator.

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