Crush 20 cookies to form fine crumbs; mix with butter until well blended. Press onto bottom of 9-inch springform pan. Chop 16 of the remaining cookies.
Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add ice cream; mix well. Stir in chopped cookies; pour over crust.
Freeze 4 hours or until firm. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly. Top with remaining cookies.
Enjoy your favorite foods on occasion, but keep portion size in mind!
Prepare as directed using reduced-fat chocolate chip cookies, PHILADELPHIA Neufchatel Cheese and light vanilla ice cream.
Prepare in a 13x9-inch pan instead of the springform pan.
Drizzle chilled cheesecake with chocolate or caramel sauce, then top each serving with a dollop of thawed COOL WHIP Whipped Topping.
Prepare using chocolate ice cream.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 0.8161g
* 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.