Preheat oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 1/2 cup of the cookies.
Pour into crust. Sprinkle with remaining chopped cookies.
Bake 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Store leftover cheesecake in refrigerator.
|
