Place the cookies in a zip-top bag and crush them into fine crumbs.

Melt the butter in the microwave.

Pour the cookie crumbs into an 8×8 dish or pie plate and mix in the melted butter.

Press the mixture firmly into the bottom and slightly up the sides to form a crust.

In a stand mixer, beat the cream cheese with half of the powdered sugar.

Add the remaining sugar and continue mixing until smooth.

With the mixer on low, slowly pour in the heavy cream.

Increase speed and mix until the mixture is fully combined and creamy.

Stop the mixer and add the cookie butter and cinnamon, mixing until everything is incorporated.

Gently fold in the whipped topping by hand.

Spread the filling evenly over the crust.

Refrigerate for at least 1 hour, or chill overnight for best results.