2 c. crushed Oreo chocolate sandwich cookies
2 tbsp. butter, melted
4 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 tsp. vanilla
4 eggs
20 Oreo chocolate sandwich cookies, coarsely chopped

For crust, mix crushed cookies and butter; press onto bottom of a 9-inch spring-form pan.

Bake at 325°F for 10 minutes.

For filling, mix cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Gently stir in chopped cookies. Pour over crust.

Bake at 325°F for 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Cover and refrigerate 4 hours or overnight. Garnish with Cool Whip whipped topping and additional cookies, if desired.

Makes 12 servings.

Note: If using a dark colored nonstick spring-form pan, reduce oven temperature to 300°F.