Crush 26 cookies to form fine crumbs; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Save 60 calories and 7g of fat, including 5g of saturated fat, per serving by preparing with Reduced Fat vanilla creme-filled chocolate sandwich cookies, PHILADELPHIA Neufchatel Cheese and BREAKSTONE's Reduced Fat or light sour cream.
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325ºF.
How to Prevent Overbrowning
To prevent top of cheesecake from becoming too brown, tent with foil for the last 15 to 20 min. of the baking time, if necessary.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 15g
Trans Fat 1g
Total Carbohydrates 31g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.