1Preheat oven to 325F ( 300F if using a dark springform pan.) Place 30 of the cookies in a iplock bag, seal & finely crush cookies by rolling a rolling pin across the bag. Place then in a bowl. Add the butter to the bowl & mix well. Then frimly press into the bottom of a 9 inch springform pan.
2Then beat the cream cheese, sugar & vanilla in a large bowl with a mixer on medium speed until well blended. Add in the sour cream & mix well again. Then add in 1 egg at a time & mix well. Chop or crush the remaining cookies. Gently stir in 1-1/2 cups of the chooped or crushed cookies into the cream cheese batter. Then pour over the crust & sprinkle with reamining chopped cookies.
3Bake for about 1 hour & 10 mins or until center is almost set. Let cool. Refrigerate for 3 hours or overnight. Cut into 16 pieces before serving.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...