Cookies 'N Cream Cheesecake

1 cup crushed Chocolate Sandwich Cookies (about 12 cookies)
1 tablespoon butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs
20 Chocolate Sandwich Cookies, quartered

Mix crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes if using a silver springform pan. (Bake at 300 degrees for 10 minutes if using a dark nonstick springform pan.)

Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.

Bake at 325 degrees for 1 hour or until center is almost set if using a silver springform pan. (Bake at 300 degrees for 1 hour or until center is almost set is using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired. Makes 12 servings