CRUST: In food processor or blender, crush cookies to fine crumbs; stir in butter until crumbs are moistened.
With back of spoon, press onto bottom and 1/4 inch ( 5 mm) up side of lightly greased 8-1/2 inch (2.25 L) springform pan.
Center pan on large piece of foil; press up to side of pan.
Refrigerate.
In bowl, beat cheese; beat in sugar until fluffy.
Beat in eggs, one at a time, beating well after each addition; beat in vanilla.
Beat in sour cream and flour.
Pour one third over prepared crust; sprinkle with half of the broken cookies.
Repeat once.
Top with remaining batter, smoothing top.
Set pan in larger pan; pour in hot water to come 1 inch (2.5 cm) up sides.
Bake in 325°F (160°C) oven for 50 to 60 minutes or until edge is set but center still jiggles slightly.
Turn oven off.
Quickly run knife around edge of cake; let cool in oven for 1 hour.
Remove foil; let cool completely on rack.
Cover and refrigerate overnight or for up to 3 days.
GARNISH: Just before serving, cut cookies in half and arrange on top.