Instructions: Crust: 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.)

Filling: Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed 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 if 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.

This recipe yields 12 servings.

How to press crumbs into pan to make crust: Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom of springform pan.

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