Ingredients

1. 24 Oreo Cookies, divided
2. 3 tablespoons butter, melted
3. 3 (8 ounce) packages Philadelphia Cream Cheese, softened
4. ¾ cup sugar
5. 1 teaspoon vanilla
6. 3 large eggs

Directions

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. Place 16 cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag.
3. Place crushed cookies in a bowl. Add melted butter; mix well.
4. Press mixture firmly onto bottom of a 9-inch springform pan.
5. Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended.
6. Beat in eggs, 1 at a time, until just blended.
7. Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter.
8. Pour over prepared crust; sprinkle remaining chopped cookies on top.
9. Bake in the preheated oven until center is just set, about 45 minutes.
10. Refrigerate for 3 hours to overnight. Cut cheesecake into 12 equal pieces; store leftovers in the refrigerator.