Line 13 x 9 pan with foil, with ends of foil extending over sides of pan. Coarsely chop 15 cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.
Refrigerate 4 hours or until firm. store leftovers in fridge.