1 pkg. (7.7 oz.) European-style cookies for coffee (speculoos cookies), divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 Tbsp. vanilla
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 eggs
1/4 cup European-style cookie butter (speculoos cookie butter)

Heat oven to 325ºF.
Reserve 6 cookies. Finely crush remaining cookies; press onto bottom of 9-inch springform pan.
Beat cream cheese, sugars, vanilla and spices in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour or until center is almost set. Run knife around rim of pan to ♥♥♥♥ You; cool before removing rim. Refrigerate cheesecake 4 hours.
Crush remaining cookies coarsely; sprinkle over cheesecake just before serving. Microwave cookie butter in microwaveable bowl on HIGH 30 sec. or until heated through; stir. Drizzle over cheesecake.