Preparation

• Heat oven to 350°F.
• Line 9-inch square pan with foil, with ends of foil extending over sides. Coarsely chop 14 cookies; spread onto bottom of prepared pan. Coarsely chop remaining cookies; reserve for later use.
• Beat cream cheese and sugar in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour cream cheese batter over chopped cookies in pan; top with reserved chopped cookies.
• Bake 25 to 30 min. or until center is almost set. Cool slightly.
• Refrigerate 2 hours. Use foil handles to remove cheesecake from pan before cutting into bars.