1 1/4 lb. pkg. chocolate sandwich cookies
1/3 c. butter
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 food processor whirl 1/2 package of cookies including filling, until they form fine crumbs; mix in butter. Scoop crumbs into 9-inch pan with removable bottom (springform). Spread crumbs evenly over bottom of pan and about 1/2 up sides. Chill crust to firm, about 20 minutes.

Mix cream cheese, sugar, whipping cream at medium speed. Add eggs, flour and vanilla. Beat to blend. Pour 1/2 cream cheese over crust. Break other 1/2 of cookies over mix in pan, they can overlap. Pour remaining mix over cookies.

Bake at 300 degrees until cheesecake is golden on top and jiggles only slightly in center when gently shaken, about 1 hour 20 minutes. Cool. Chill at least 4 hours. Run knife around edge and remove.