Add 24 chocolate cookie sandwiches to a food processor and process until you have fine crumbs, about 45 seconds.³ Add the melted butter and process for 10 more seconds until are of the crumbs are moistened.

Transfer the mixture into the prepared pan, and firmly press it down into one even layer. Place pan in the refrigerator to chill and make the cheesecake filling.

Using a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth, about 1 minute. Add in the powdered sugar and vanilla extract and mix until well combined, about 1 more minute.

Turn the mixer to low speed and slowly pour in the heavy whipping cream. Increase to medium speed and continue beating until the mixture is thick and hold soft peaks on the beaters when they are lifted (about 3 to 5 minutes).

Using a rubber spatula, gently fold the cookie crumbs into the mixture until just combined.

Remove the springform pan from the refrigerator and transfer the cheesecake filling onto the crust. Using an offset spatula (or knife) spread the filling around into one even layer.

Cover the top of the pan with plastic wrap and transfer back to the refrigerator to chill for at least 4 hours or ideally overnight.

Remove the no-bake cheesecake from the pan, garnish with whipped cream and cookies if desired and serve cold.