Crust: Mix Graham cracker crumbs, sugar and melted butter. Divide into four (9-inch) springform pans and press crumb mixture firmly onto bottom of each pan. Bake in 350°F-conventional oven for 10 minutes. Cool on wire racks while preparing filling.
Filling: Beat cream cheese in large bowl of electric mixer fitted with paddle attachment on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in half of the chopped cookies.
Divide batter over each crust. Top each with remaining chopped cookies.
Bake in 350°F-conventional oven for 1 hour 10 minutes or until centers are almost set. Run knife or metal spatula around side of each pan to loosen cake; cool before removing side of pan. Refrigerate at least 4 hours or overnight.