Adapted from mrfood.com
(15.5-ounce) package cream-filled chocolate sandwich cookies, divided
tablespoons butter, melted
(8-ounce) packages cream cheese, softened
cup sour cream
teaspoon vanilla extract
Preheat oven to 350 degrees F. Line a 9- x 13-inch baking dish with aluminum foil hanging over sides. Place 28 cookies in a food processor and process until finely ground. Place in a medium bowl, add butter, and mix well. Place crumbs in prepared pan and press mixture evenly into bottom. Refrigerate until ready to fill. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs, one at a time, beating well after each addition. Coarsely chop remaining cookies and stir into batter. Pour mixture into crust. Bake 45 minutes, or until edges are firm and center is slightly jiggly. Let cool 1 hour. Cover and refrigerate at least 4 hours. Lift cake out of pan using foil, and place on cutting board. Cut into bars and serve, or refrigerate until ready to serve.