1 pkg. (18 to 20 oz.) fudge brownie mix (13×9-inch pan size)
2 pkg. (8 oz. each) brick cream cheese, softened
¾ cup sugar
½ cup sour cream
2 eggs
36 OREO Cookies

Heat oven to 325°F. Line 13×9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Prepare brownie batter as directed on package; spread onto bottom of prepared pan.

Bake 12 to 15 min. or until center of brownie is almost set. (Brownie should not be baked until done.)

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.

Cut 5 cookies in half; chop 7 of the remaining cookies. Arrange all remaining whole cookies, with sides touching, over partially baked brownie in 4 rows of 6 cookies each. Fill in empty spaces with halved cookies. Spread cream cheese mixture over dessert; top with chopped cookies.

Bake 35 to 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Use foil handles to remove dessert from pan before cutting into bars.