3 (250g) packages of softened Philadelphia Brick Cream Cheese
3/4 cup of sugar
1 ts vanilla
Heat the oven to 350 degree. Placfe 16 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 a bowl and add butter. Mix them well and press firmly onto bottom of 9-inch springform pan.
Beat cream cheese, sugar and vanilla in a large bowl with electri mixer on mediu speed until well blended. Then add eggs, one at a time and beat just until blended after each addition. Chop or crush remanining 8 cokies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust and sprinkle with the remaining chopped cookies
Bake for 45 mins or until centre is almost set. Cool it and put into the refrigerator for 3 hrs or overnight.