Recipe was taken from Kraft website.
1 pkg. (1 lbs 2 oz.) Oreo cookies, divided
1 / 4 cup (1 / 2 stick) butter, melted
4 pkg. (8 oz. each) Philadelphia cream cheese, softened
3 / 4 cup sugar
1 tsp. vanilla
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
Coarsely chop 15 of the cookies, set aside. Note: These cookies chop the wholecookie.
FINE crush remaining cookies, mix with butter. Press firmly on bottom of 13×9-inchpan. Fridge while preparing filling. Note: these cookies separate the cream. Just crushthe cookie section. Add the cream to the cream cheese mixture.
BEAT cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended. Stir in whipped topping and chopped cookies.Spoon over crust, cover.
Refrigerator 4 hours or until firm. Store leftovers in refrigerator.