1-First, preheat the oven to 350°F (177°C). Crush the 22 chocolate sandwich cookies into fine crumbs using a food processor or blender, which gives you about 2 cups packed. Mix these crumbs thoroughly with the 5 tablespoons of melted unsalted butter, then press the mixture firmly into the bottom and sides of an ungreased pie dish to form the crust. Bake it for 10 minutes and let it cool completely before moving on.

2-Whipping Up the Filling: While the crust cools, focus on the filling, which is where the magic happens. Using a mixer, whip the 1 cup of cold heavy cream until stiff peaks form and set it aside for that airy texture. In another bowl, beat the 8 ounces of softened full-fat brick cream cheese until it’s smooth and creamy.

3-Next, add the 3/4 cup of confectioners’ sugar and 1 teaspoon of pure vanilla extract to the cream cheese mixture. Beat until everything combines without any lumps, then gently fold in the whipped cream and the chopped 12 whole chocolate sandwich cookies (about 1.5 cups). Be careful not to deflate the whipped cream as you mix for the best results. For more on getting perfect whipped cream, check out this guide to stabilized whipped cream.

4-Spread the filling evenly over the cooled crust and smooth the top with a spatula. Cover the pie and refrigerate it for at least 6 hours, or up to 2 days, to let it set fully. You can also freeze it for at least 4 hours or up to 3 months if you’re planning ahead.

5-When it’s time to serve, garnish with whipped cream if you like, and use a sharp knife cleaned between slices for neat portions. This pie is best enjoyed chilled, offering that creamy texture everyone loves.