Heat oven to 325ºF. Place 30 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom 13x9-inch pan. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies. Bake 45 min. or until center is almost set. Let it cool down slowly by first turning the oven off (wait 15 min), then slightly open the oven (wait 15 min), remove from oven and let it cool completely. Refrigerate 4 hours. This process will help prevent cracking.