Ingredients
Method
- Heat oven to 325F; foil-wrap 9-inch springform pan.
- Press crumbs and butter into pan; bake 8 minutes and cool.
- Beat cream cheese and sugar smooth; add sour cream and vanilla.
- Add eggs individually on low; gently fold in cookies.
- Pour over crust; water-bath bake 55 to 60 minutes until just set.
- Cool an hour in cracked oven; refrigerate at least 6 hours.
- Top with extra crushed cookies before serving.
Notes
Fold the cookies in last so they stay in nice chunky pieces instead of dissolving.
