By Yankee Magazine
Apr 04 2007
45 Oreo Cookies, divided
1/4 cup butter, melted
3 pkgs. Philly Cream Cheese, softened
1/2 cup sugar
1 tsp vanilla
3 cups Cool Whip
Line 13″x 9″ pan with foil, with ends of foil extending over sides of pan.
Coarsely chop 15 of the Oreo cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of the prepared pan.
Refrigerate while preparing filling.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped
cookies. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Store leftover cheesecake in refrigerator