Preheat oven to 325 degrees. Place 30 of the cookies in a food processer or blender; process until finely ground. Add to melted butter; mix well. Press firmly onto the bottom of a 13x9-inch baking pan. Beat cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each addition. Chop remaining cookies. Gently stir 1 1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies. Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator. Makes 16 servings.