1 pkg. (1 lb. 4 oz.) Oreo Chocolate Sandwich Cookies, divided
1/3 cup margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
CRUSH 30 cookies finely and coarsely chop remaining cookies; set aside. Mix
finely crushed cookie crumbs and margarine in bowl. Press on bottom and 2 inches
up side of 9-inch springform pan; set aside.
BEAT cream cheese and sugar in bowl with electric mixer on medium speed until
creamy. Blend in eggs, sour cream and vanilla; fold in chopped cookies. Spread
mixture into prepared crust.
BAKE at 350°F for 55 to 60 minutes or until set. (If necessary to prevent top
from overbrowning, tent with foil during last 15 to 20 minutes of baking). Cool
on wire rack at room temperature. Refrigerate at least 4 hours. Remove side from
Special Extra: Garnish with whipped cream, raspberries and cookie halves.