Preparation

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Chop 7 cookies; reserve for later use.
• Crush remaining cookies finely; mix with butter. Press onto bottom of prepared pan.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream and cocoa powder; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 to 50 min. or until center is almost set. Cool completely.
• Refrigerate 4 hours.
• Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with whipped topping and reserved chopped cookies.