In a food processor, whirl 1/2 package of the sandwich cookies, including filling, until they form fine crumbs. mix in butter.

Press crumb mixture into the bottom of a 9 inch springform pan ans about 1/2 inch up the sides. Chill crust to firm. About 20 minutes.

In the bowl of electric mixer beat the cream cheese, sugar and whipping cream at medium speed until smooth and creamy. Add eggs, flour and vanilla and beat again to blend.

Pour 1/2 of the cream cheese mixture into the chilled crust. Break the remaining cookies in half and scatter over cream cheese mixture, overlapping if necessary to use up all of the cookies. Pour remaining cream cheese mixture over cookies.

Bake in a 300 degree oven for about 1 hour and 20 minutes. until golden on top and and cake only jiggles slightly when shaken.

Remove from oven and cool on a rack. cover and chill and until cold. at least 4 hours. Overnight is better.

Before serving, run a knife between the cake and the pan sides. remove rim of pan and cut cheesecake into slender wedges to serve.