pkg. (15.5 oz.) OREO Cookies, divided
cup butter or margarine, melted
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup BREAKSTONE'S or KNUDSEN Sour Cream
HEAT oven to 350°F. CRUSH 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan. BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust. BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Note If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325ºF. How to Prevent Overbrowning To prevent top of cheesecake from becoming too brown, tent with foil for the last 15 to 20 min. of the baking time, if necessary.