• To start, chill the bowl and beaters in the freezer while prepping a round 9-inch springform pan.
• Cut out a round piece of parchment paper to line the bottom of the pan.

Prepare the Crust

• Place cookies in a Ziploc bag and, using a rolling pin or meat mallet, smash cookies until crumbled into a small pebbly consistency.
• Transfer to a medium-sized bowl.
• Add melted butter to the cookie crumble bowl.
• Reserve ½ cup of the mixture for the garnish and use the remaining cookie crumb mixture to press firmly into the bottom of the pan.

Prepare the Filling

• Take the chilled bowl and beaters from the freezer and pour the heavy whipping cream into the chilled bowl.
• Using a hand mixer, beat the whipped cream for about 2 ½ minutes on medium, just until firm peaks form. Do not overmix.
• Place that bowl into the refrigerator while you mix the other ingredients.
• Taking a clean bowl, beat the softened cream cheese, cookie butter, powdered sugar, lemon juice, and salt together until very smooth.
• Remove the whipping cream bowl from the fridge and gently fold the whipped cream into the cream cheese mixture until smooth with a spatula. Be sure to scrape the very bottom of the bowl so that you don’t have any white streaks of cream that weren’t folded.
• Pour the cheesecake batter into the springform pan, smoothing it out on the top.

Chill Overnight

• Cover with tented foil.
• Leave it to set in the fridge overnight or for 6 to 8 hours at least. It’s a no-bake recipe, so the longer it can rest, the better!

Decorate the Cheesecake

• Pour the melted white chocolate and canola oil into a funnel into a squeeze bottle with a thin tip.
• Make 9 lines across.
• Rotate the cheesecake 90 degrees and drag a toothpick lightly through the white chocolate lines down to the other end.
• Alternate up/down for each one. For the final images, I have 9 “toothpick drags” but you can do as few or as many as you’d like. (Or you can just make “dots” of white chocolate and swirl on the top!)
• Spoon the reserved ½ cup of cookie crumb mixture around the edge of the cheesecake.