Spray a nonstick 12-cup Bundt pan with non-stick spray. Sprinkle bottom
and partially up sides of pan with 1/2 the crushed cookies, set aside.
Soften cream cheese, add sugar and 1 egg; beat until well mixed. Set aside.
Combine cake mix, sour cream, 4 eggs, and water; beat for 10 minutes.
Stir in chips and remaining crushed cookies. Spoon approximately 1/2 the
cake batter into bottom of prepared Bundt pan. Using the back of a spoon, create
a hollow in the center of batter to hold cream cheese.
Spoon cream cheese mixture into hallow, being careful cream cheese does
not touch sides of pan.
Spread remaining batter over cream cheese, carefully sealing cream cheese
away from the sides of the pan.
Bake for 55-65 minutes or until a wooden pick inserted comes out clean (do
not stick wooden pick into cream filling).
Allow cake to cool 5-10 minutes, then invert on serving plate.
Sprinkle lightly with confectioners' sugar and serve slightly warm.