RESERVE 2 cups of the cookie pieces (or 1 cup of the cookie pieces for trial recipe) for batter; set aside. Process remaining cookie pieces in food processor until fine crumbs form. Reserve 1-1/2 cups of the crumbs (or 3/4 cup of the crumbs for trial recipe) for topping; set aside. Place remaining crumbs in large bowl. Add butter; mix well. Press onto bottom of full-sheet pan (or onto bottom of half-sheet pan for trial recipe). Bake in 300ºF-convection oven 7 to 8 min. or until lightly browned. Cool slightly.

SPREAD dulce de leche evenly over crust. Beat cream cheese and marshmallow crème in large bowl with mixer until well blended. Add eggs; mix well, stopping occasionally to scrape bottom and side of bowl. Stir in reserved cookie pieces; pour over crust. Sprinkle with reserved crumbs.

BAKE 15 to 18 min. or until center is set. Cool completely. Refrigerate several hours or until chilled.