1Heat oven to 325°F. Line 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil generously with cooking spray. In medium bowl, mix dry cookie mix and butter until crumbly; reserve 1/2 cup. In bottom of foil-lined pan, press remaining crumbly mixture.
2Remove cookie crumbs from frosting container; set aside. In large bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until well blended; pour over crust. Add cookie crumbs from frosting container to reserved crumbly mixture; sprinkle evenly over cream cheese mixture.
3Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or just until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. For easy cutting, dip knife into hot water after each cut, cleaning it off with paper towel. Store covered in refrigerator.