1 (1 1/4 lb.) pkg. chocolate sandwich cookies
1/3 c. butter, melted
4 (8 oz.) pkgs. cream cheese, cut into chunks
1 c. sugar
1/3 c. whipping cream
6 lg. eggs
2 tbsp. all-purpose flour
2 tsp. vanilla

In a food processor, whirl 1/2 package of the cookies, including filling, until they form fine crumbs (or place cookies in a paper or plastic bag and crush with rolling pin); mix in butter. Scoop crumbs into a 9 inch cheesecake pan with removeable bottom and press crumbs evenly over bottom of pan and about 1/2 inch up sides. Chill crush to firm, about 20 minutes.

In a food processor or bowl of an electric mixer, whirl or beat the cream cheese, sugar, and whipping cream at medium speed until smooth. Add eggs, flour, and vanilla; whirl or beat again to blend.

Pour 1/2 of the cream cheese mixture over the chilled crust. Break remaining cookies in half and scatter over mixture, overlapping cookies, if necessary, to use all. Pour remaining mixture over cookies. (If you whirl cream cheese mixture in a food processor, filling will be thin enough to allow cookies to float to the top during baking. If prepared in the electric mixer, filling will keep cookies in place.)

Bake the cake in a 300 degree oven until cheesecake is golden on top and jiggles only slightly in center when gently shaken, about 1 hour and 20 minutes.

Take cake from oven and let cool on a rack. Cover and chill until cold, at least 4 hours or up to overnight. Before serving, run a knife between cake and pan sides; remove rim. Cut cheesecake into slender wedges to serve. Makes 12 to 16 servings.