Preheat oven to 350F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
Place 30 of the cookies in food processor container; cover. Process 30 to 45 sec. or until finely ground.
Add butter; mix well. Press firmly onto bottom of prepared pan.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
Add sour cream; mix well.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Chop remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into batter.
Pour over crust; sprinkle with remaining chopped cookies.
Bake 45 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles.
Cut into 16 squares to serve. Store leftover cheesecake in refrigerator.
