Preparation

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Prepare brownie batter as directed on package; spread onto bottom of prepared pan.
• Bake 12 to 15 min. or until center of brownie is almost set. (Brownie should not be baked until done.)
• Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
• Cut 5 cookies in half; chop 7 of the remaining cookies. Arrange all remaining whole cookies, with sides touching, over partially baked brownie in 4 rows of 6 cookies each. Fill in empty spaces with halved cookies.
• Spread cream cheese mixture over dessert; top with chopped cookies.
• Bake 35 to 40 min. or until center is almost set. Cool completely.
• Refrigerate 3 hours. Use foil handles to remove dessert from pan before cutting into bars.