Directions:

• Place 8 of the chocolate cookies into a food processor and pulse until cookies turn into a coarse mixture.
• Pour cookie crumbs into a bowl along with 4 tablespoon of softened butter. Mix until butter is fully incorporated into the cookie crumbs. Press the crumb mixture into a 9-inch springform pan. Press the crust up about 1-½" high along the sides of the pan. Place crust in the freezer to cool.
• While crust is in the freezer, make the filling: Add the cream cheese and sugar to the bowl of your stand mixer. Over medium-high speed, beat the cream cheese until smooth. Fold in the cool whip, scraping the sides of the bowl, as necessary.
• Place remaining 4 cookies into the food processor and pulse into a coarse mixture. Dump half of the mixture into your cheesecake mixture and gently fold to combine.
• Remove crust from the freezer and pour the filling into the crust and smooth the top with a spatula. Sprinkle remaining cookie crumbs on top of the cheesecake and cover with plastic wrap. Refrigerate until firm, about 3 hours.
• Remove cake from the springform pan, slice, and serve. Enjoy!