CRUST:
MIX ingredients. Press 1-1/2 cups of the crumb mixture firmly onto bottom of each of 4 (9-inch) springform pans (or 1 pan for trial recipe). Bake in 350°F-conventional oven for 10 minutes. Cool on wire racks while preparing filling.

FILLING:
BEAT cream cheese in large bowl of electric mixer fitted with paddle attachment on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in half of the chopped cookies.

POUR 1-3/4 qt. of the batter over each crust. Top each with 1 cup of the remaining chopped cookies.

BAKE in 350°F-conventional oven for 1 hour 5 minutes to 1 hour 10 minutes or until centers are almost set. Run knife or metal spatula around side of each pan to loosen cake; cool before removing side of pan. Refrigerate at least 4 hours or overnight.