Directions:

1. For the crust: In a medium bowl, combine crushed cookies and melted butter. Mix well. Press into the bottom of a 10-inch springform pan. Refrigerate while you prepare the filling.
2. For the filling: Preheat oven to 325°F. Using an electric mixer, beat cream cheese on medium speed until smooth and creamy – approximately 3 minutes. Gradually add sugar, mixing until smooth – approximately 1 minute. On low speed, add eggs one at a time, beating until just blended. Add heavy cream, melted butter, and vanilla extract. Mix until smooth. Stir in chopped cookies.
3. Pour into springform pan. Bake in a water bath in center of oven until edges are set – approximately 50-60 minutes. The center of the cheesecake will be soft. Turn oven off and open the oven door 4 inches. Let cheesecake remain in the oven for 30 minutes or until the center is set.
4. Remove the cheesecake from the oven. Cool in the pan on rack for 1 hour or until completely cooled to room temperature. Refrigerate for at least 8 hours or overnight.
5. Loosen the cheesecake by running a knife around the inside edge of the springform pan. Remove ring and place cheesecake on serving dish. Top cheesecake with whipped cream and sprinkle with crushed cookies.
6. Chef’s Technique for Water Bath: To create a water bath, use a large baking pan such as an 11 x 15 roasting pan. Place springform pan into the larger pan and place in oven. Very carefully pour boiling water into the larger pan until it reaches halfway up the side of the springform pan.