• Place a large baking pan filled halfway with water on the bottom rack of the oven. Preheat the oven to 325F. Spray the bottom and sides of an 8-inch springform pan, or 8-INCH pan with a removeable bottom, with cooking spray.

CRUST:

• In a food processor or a high-power blender, process 20 cookies until crumbs form.
• Transfer the cookie crumbs to a mixing bowl and combine with the melted butter and 2 Tablespoons sugar, stirring until all of the cookie crumbs are moistened.
• Press the cookie crumb mixture onto the bottom of the prepared pan.

CHEESECAKE:

• With a hand mixer or stand mixer, cream the cream cheese.
• Add the sugar and beat until blended.
• Add the eggs and beat until combined.
• Gradually add the sour cream and beat until thoroughly blended and smooth.
• Pour the cream cheese mixture into the pan over the crust.
• Place the pan on the middle oven rack above the pan of water and bake for 1 hour 15 minutes.
• Turn the oven off and let the cheesecake stay in the oven for an additional 1 hour.
• Remove from the oven and cool on a wire rack.
• Run a knife around the edge of the cheesecake, cover, and refrigerate for at least 8 hours or overnight.

TOPPING:

• Remove the cheesecake from the refrigerator and spread the cookie butter over the top of the cheesecake. For easier spreading, you can microwave the cookie butter for about 15 seconds to loosen slightly.
• With a mixer on high, beat the heavy cream and sugar until stiff peaks form.
• Transfer the whipped cream to a pastry bag fitted with an open star tip and pipe the whipped cream around the edge of the cheesecake. I used Aetco 827 open star piping tip.
• Sprinkle the crushed cookies over the whipped topping.