Oreo Cheesecake & Oreo Cheesecake Bites

Oreo Cheesecake (also see Oreo Cheesecake Bites below) Crust: 1 (20-ounce) package OREO Cookies, divided (retain a few for garnish) 1/3 cup butter, melted Filling: 3 (8-ounce) packages cream cheese, softened 3/4 cup sugar 4 eggs 1 cup dairy sour cream 1 teaspoon vanilla extract Whipped cream, for garnish Topping:      1/4 cup sugar      1 teaspoon vanilla      2 cups sour cream Finely crush 30 cookies; coarsely chop 20 cookies. In bowl, combine finely crushed cookie crumbs and butter. Press on bottom and 2 inches up side of 9-inch spring form pan; refrigerate while preparing filling. In bowl, with electric mixer at medium speed, beat cream cheese and sugar until creamy. Blend in eggs (one at a time until well blended), sour cream and vanilla; fold in chopped cookies.  Spread mixtures into prepared crust. Bake at 350 degrees for 60 minutes or until set. Remove cake from oven.  Stir together sour cream, remaining 1/4 cup sugar, and 1 teaspoon vanilla.  Spread mixture evenly over cake.  Return to oven and bake 7 minutes or until sour cream begins to set. Remove from oven and cool in draft free place to room temperature.  Cover and refrigerate 4 hours or overnight.  Halve remaining cookies; remove side of pan. To serve, garnish with whipped cream, and cookie halves. Oreo Cheesecake Bites 36 OREO Cookies, divided 1/2 cup  butter or margarine, divided 4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened 1 cup  sugar 1 cup sour cream 1 tsp.  vanilla 4 eggs 1 pkg (4 ounces) 4 squares  BAKER'S Semi-Sweet Chocolate HEAT oven to 325 degrees. LINE 13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.

BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

BAKE 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Wipe knife with wet paper towel between cuts.