4 (8 oz.) pkgs. cream cheese
1 (16 oz.) container sour cream
6 eggs, beaten
2 c. sugar
2 tsp. vanilla
1 bag Pepperidge Farm Bordeaux cookies
Butter

Preheat oven to 375 degrees. Grease a 9-inch spring form pan (bottom only) with butter. Crumble cookies and blend with just enough butter to press firmly to bottom of pan to form crust.

Soften cheese at room temperature in a large mixing bowl. When soft, beat at low speed until smooth and creamy. Add sugar gradually while beating until well blended. Add eggs a bit at a time with vanilla until smooth and creamy. Blend in sour cream and pour over crust in pan.

Bake at 375 degrees for 45 minutes. (Place a pan on lower shelf to catch drippings.) Turn oven OFF and let cake stand in oven for 1 hour. Remove from oven and cool to room temperature. Place in refrigerator for at least 8 hours before removing springform and serving.