Preparation

• Heat  oven to 350°F.
• Line  13x9-inch pan with foil, with ends of foil extending over sides.
• Chop  10 cookies; reserve for later use.  Finely crush remaining cookies; mix with butter until blended.  Press onto bottom of prepared pan.
• Beat  cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour  over crust.
• Bake  15 min.  Meanwhile, prepare cookie mix as directed on package for drop cookies.  Add reserved chopped cookies; mix well.
• Crumble  sugar cookie dough mixture evenly over cheesecake layer in pan.
• Bake  15 min. or until centre of cheesecake is almost set; cool.
• Refrigerate  4 hours.
• Use  foil handles to remove cheesecake from pan before cutting into 40 pieces to serve.