Gather all ingredients. Preheat the oven to 325°F (165°C).

Line a 13x9x2-inch baking pan with heavy-duty foil, allowing 2 inches of overhang on two opposite sides. Coat foil lightly with nonstick cooking spray.

Place 30 cookies in a food processor. Cover and pulse until finely ground.

Add melted butter and pulse just until combined.

Press crumbs evenly into the prepared pan.

Bake in the preheated oven until set, about 10 minutes.

Combine cream cheese and sugar in a large bowl and beat with an electric mixer on high until light and fluffy, about 3 minutes.

Add sour cream, eggs, vanilla, and salt. Beat until just combined.

Coarsely crush the remaining cookies by placing them in a resealable bag and hitting it with a rolling pin.

Reserve 1/2 cup of the cookie crumbs. Fold the remaining crumbs into the batter.

Pour batter evenly over prebaked crust, smoothing the top as necessary.

Sprinkle with reserved cookie crumbs.

Bake in the preheated oven until the center appears set, with a slight jiggle, 35 to 40 minutes.

Cool in a pan on a wire rack for 2 hours, or until completely cool. Cover and chill for at least 1 hour.

Remove uncut bars from the pan by lifting foil.