Preparation:
Reserve 6 cookies for garnish. Finely crush half of the remaining cookies. Coarsely chop remaining half of cookies; set aside.
Mix finely crushed cookie crumbs and butter. Press onto bottom and 1 1/2 inches up side of a 9-inch springform pan; set aside.
Beat cream cheese and sugar with mixer at medium speed until creamy. Blend in eggs, sour cream and vanilla at low speed. Fold in coarsely chopped cookies. Spread mixture into prepared crust.
Bake at 350F degrees for 50 to 60 minutes or until set. Cool at room temperature for 1 hour. Refrigerate for at least 4 hours. Remove side of pan. Halve reserved cookies. To serve, garnish with cookie halves, raspberries and mint. |
