~oreo cheesecake....

2 pkg. OREO Cookies

1/4 cup butter or margarine, melted (in warm water)

2 pkg. PHILADELPHIA Cream Cheese, softened to room temperature

1/2 cup sugar

1/2 tsp. vanilla

1/2 cup Sour Cream

2 eggs

PREHEAT oven to 190°C. Line baking pan with aluminum foil, with ends of foil extending over sides of pan. Place oreo cookies in food processor container; cover; process until finely ground. Add melted butter; mix well. Press firmly onto bottom of prepared pan.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Chop remaining cookies. Gently stir the chopped cookies into batter. Pour over crust; sprinkle with remaining chopped cookies.

BAKE 45 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Cut into squares to serve. Store leftover cheesecake in refrigerator.