No-Bake Ultimate Cookie Butter Cheesecake

No-Bake Ultimate Cookie Butter Cheesecake



1. Crust: Pulse cookies in a blender until it is crumb-like texture. Toss together crushed cookies and melted butter; press into bottom of 9-inch (23 cm) springform pan lined with parchment paper. Freeze for 30 to 60 minutes or until firm.
2. Filling: Coarsely chop 12 cookies; set aside. Using electric mixer, beat cream cheese until light and fluffy; beat in 1/2 cup (125 mL) icing sugar, sour cream and vanilla until smooth. In separate bowl, beat 1/2 cup (125 mL) cream until stiff peaks form; fold into cream cheese mixture. Fold in coarsely chopped cookies. Spoon over crust; smooth top. Refrigerate for 4 to 6 hours or until set.
3. Just before serving, beat remaining cream and icing sugar until stiff peaks form. Garnish cake with whipped cream and remaining whole cookies just before serving.


Serve cheesecake with a drizzle of dulce de leche or caramel sauce if desired.