1 (18 ounces) package OREO Cookies, divided
1/4 cup butter, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1-Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
2-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.
3-Refrigerate 4 hours or until firm. Store leftovers in refrigerator.