INGREDIENTS

Servings: 48

NUTRITION FACTS Nutritional facts are based on a single serving
Calories	580
Total fat	41g
Saturated fat	21g
Trans fat	1.5g
Cholesterol	180mg
Sodium	430mg
Carbohydrate	43g
Dietary fiber	1g
Sugars	30g
Protein	9g
Vitamin A	25%DV
Vitamin C	0%DV
Calcium	10%DV
Iron	8%DV

DIRECTIONS

Crust: Put cookie crumbs and butter into a food processor and process until crumbs are fine and a uniform mixture is achieved. Press about 9 ounces onto bottom of each (9-inch) spring form pan. Bake in 325°F-standard oven 10 min. Cool on wire racks while preparing filling.
Filling: Beat cream cheese in large bowl of mixer fitted with paddle attachment on low speed until creamy. Scrape bowl often to avoid lumps. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing after each until well blended. Stir in chopped cookies.
Divide batter among four prepared crusts.
Bake 1 hour 15 min. or until centers are almost set. Run knife around rim of each pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours or overnight.