Crust: Put cookie crumbs and butter into a food processor and process until crumbs are fine and a uniform mixture is achieved. Press about 9 ounces onto bottom of each (9-inch) spring form pan. Bake in 325°F-standard oven 10 min. Cool on wire racks while preparing filling.

Filling: Beat cream cheese in large bowl of mixer fitted with paddle attachment on low speed until creamy. Scrape bowl often to avoid lumps. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing after each until well blended. Stir in chopped cookies.

Divide batter among four prepared crusts.

Bake 1 hour 15 min. or until centers are almost set. Run knife around rim of each pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours or overnight.