1 (20 oz.) pkg. Oreo cookies
1/3 c. Blue Bonnet butter, melted
3 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
4 eggs, room temperature
1 c. dairy sour cream
1 tsp. vanilla extract
Whipped cream (for garnish)
Fresh fruit (optional)

Finely roll 30 cookies into crumbs for pie crust. Coarsely chop 20 cookies for pie filling. In bowl, combine finely rolled cookie crumbs and butter. Press on bottom and 2 inches up the side of 9 inch spring-form pan; set aside. With mixer, beat cream cheese and sugar until creamy; blend in eggs, sour cream, and vanilla extract. Fold in chopped cookies. Spread mixture into the prepared pie crust. Bake at 350 degrees for 60 minutes or until set. Cool on wire rack; chill at least 4 hours, halve the remaining cookies; remove side of pan. To serve, garnish with whipped cream, cookie halves, and fruit.