Crush the cookies into fine crumbs and add to a mixing bowl.

Melt the butter fully and add to the cookie crumbs. 

Mix with a wood spoon until all the crumbs are moist with melted butter. 

Transfer the cookie crumb mixture to your pie plate, tart pan, or mini tins, and begin pressing the mixture with your fingers into the bottom and sides. 

Place in the refrigerator while making the filling.

With a hand mixer, beat the two packages of room temperature cream cheese until fluffy/creamy. 

Add the powdered sugar and continue beating. 

Add the vanilla and continue beating. 

Set cream cheese mixture aside.

Add the cold heavy cream to a new, clean bowl. Use a whisk, immersion blender, or a hand mixer with clean beaters to whip the heavy cream into soft peaks.

Fold in the whipped cream to the bowl with the cream cheese mixture. Incorporate gently with a bowl scraper or wooden spoon.

Remove the prepared pie plate from the refrigerator.

Using a rubber spatula, transfer the filling to your crust. Spread evenly, keeping the filling toward the center, and not going over the sides of the crust. 

Cover loosely with cellophane without touching the filling, or move to a part of the fridge where it will be undisturbed.

Refrigerate for at least three hours, but overnight is better. If served immediately, the crust may crumble, and the filling will be loose.

Add toppings as desired.