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Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling. Beat cream cheese, sugar and vanilla in large ...
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.
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.
For the crust: Pulse the cookies in a food processor until fine crumbs form. Pour in the melted butter and pulse until combined. Press the mixture into the bottom and 1 ¾ inches up the sides of ...
PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended. SPOON half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter. BAKE 19 to 22 min. or until toothpick inserted in centers comes out clean.
HEAT oven to 350ºF. PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans.
Remove 1/2 cup of the cookies from the bag and reserve them in a bowl for topping. Continue to crush the remaining cookies in the bag until finely crushed; set aside.
BEAT chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until blended. Add vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until blended. Stir in 1 cup ...