Heat oven to 350°F.

Place 16 of the cookies in a resealable plastic bag.

Flatten bag to remove excess air, then seal bag.

Finely crush cookies by rolling a rolling pin across the bag, and place in bowl.

Add butter, mix well.

Press firmly onto bottom of 9 inch spring form pan.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.

Add eggs one are a time, beating just until blended after each addition.

Chop or crush remaining 8 cookies.

Gently stir half of the chopped cookies into cream cheese batter.

Pour over pre paired crust; sprinkle with remaining chopped cookies.

Bake 45 min. or until centre is almost set; then cool.

Refrigerate 3 hours or over night.

Cut into 12 pieces.

Store leftover cheesecake in refrigerator.