Preparation

• Heat  oven to 350°F.
• Crush  16 cookies into fine crumbs; place in medium bowl.  Add butter; mix well.  Press onto bottom of 9-inch springform pan.
• Beat  cream cheese, sugar and vanilla in large bowl with mixer until blended.  Add eggs, 1 at a time, beating on low speed after each just until blended.  Chop or crush remaining cookies.  Gently stir half the chopped cookies into cream cheese batter; pour over crust.  Sprinkle with remaining chopped cookies.
• Bake  45 min. or until centre is almost set.  Run knife around rim of pan to loosen cake; cool before removing rim. 
• Refrigerate  cheesecake 4 hours.