In a large bowl, combine crushed cookies and butter. Press onto bottom and 1-inch up the sides of a greased 9-inch springform pan; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in ¾ cup chopped cookies. Pour into crust. Top with the remaining cookies.
Place on a baking sheet. Bake at 325 degrees for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.