• Line a 9x13 baking dish with parchment paper, leaving at least a half inch overhang on the long sides.

Crust

• In a food processor, place 20 cookies and pulse until course crumbs.
• Add the melted butter and pulse until all the crumbs are fine and moistened.
• Pour the crumbs into prepared baking dish and firmly pat them down to make an even crust.
• Place the crust in the fridge to chill while you make the filling.

Cheesecake Filling

• In a stand mixer fitted with paddle attachment, beat cream cheese until smooth.
• Add the sweetened condensed milk and vanilla extract, and beat smooth.
• Place 10 cookies in a zip top bag and crush them until course crumbs. Add crumbs to cream cheese mixture and fold together.
• Now use the whisk attachment on the stand mixer and whisk the heavy cream until soft peaks form.
• Then add the powdered sugar and beat until there are stiff peaks.
• Add the stabilized whipped cream, a little at a time, to the cream cheese and cookie mixture. Gently fold it in being careful not to lose any air in the whipped cream.
• Pour the filling over the crust and spread out evenly.
• Crush remaining 4-6 cookies and sprinkle over the top.
• Cover with plastic wrap or lid and chill in fridge for 4 hours up to overnight.
• Slice, serve and enjoy!