1-Process 24 chocolate sandwich cookies into fine crumbs using a food processor or by crushing them in a bag with a rolling pin.

2-Combine the crumbs with 4 tablespoons of melted unsalted butter (60 grams) in a bowl until evenly moistened. Line the bottom of a 9-inch springform pan with parchment paper and press the mixture firmly into an even layer. Refrigerate while you prepare the filling.

3-In a separate bowl, beat 16 ounces of softened brick-style cream cheese until smooth, then add 1 cup of powdered sugar (120 grams) and 1 teaspoon of pure vanilla extract; mix until well combined.

4-In another bowl, whip 2 cups of cold heavy whipping cream (480 ml) until stiff peaks form.

5-Gently fold the whipped cream into the cream cheese mixture until fully combined, then fold in 16 chopped chocolate sandwich cookies for added texture.

6-Remove the crust from the refrigerator and spread the cheesecake filling evenly over it.

7-For the optional topping, pipe whipped cream around the edges and top with additional chopped or halved cookies if desired.

8-Cover tightly with plastic wrap and refrigerate for at least 4 to 5 hours, or preferably overnight, to set fully.