1 pkg. (1 lb. 4 oz.) Oreo Chocolate Sandwich Cookies, divided
1/3 cup margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 tsp. vanilla
CRUSH 30 cookies finely and coarsely chop remaining cookies; set aside. Mix finely crushed cookie crumbs and margarine in bowl. Press on bottom and 2 inches up side of 9-inch springform pan; set aside.
BEAT cream cheese and sugar in bowl with electric mixer on medium speed until creamy. Blend in eggs, sour cream and vanilla; fold in chopped cookies. Spread mixture into prepared crust.
BAKE at 350°F for 55 to 60 minutes or until set. (If necessary to prevent top from overbrowning, tent with foil during last 15 to 20 minutes of baking). Cool on wire rack at room temperature. Refrigerate at least 4 hours. Remove side from pan.
Special Extra: Garnish with whipped cream, raspberries and cookie halves.