About 20 chocolate chip or double chocolate chip cookies
2 ounces of soft cream cheese
3 Tablespoons confectioners sugar
1 1/2 cups cold heavy cream
Grease an 8" or 9" springform pan and line the bottom with parchment.
Combine all of the crust ingredients in a medium bowl and then press evenly along the bottom and up sides of springform pan, set aside.
In your stand mixer beat the cream cheese at high speed for about 1 minute or until smooth. Scrape the bowl.
Add the sugar & salt & combine on low. Once the sugar is incorporated raise the mixer to high speed and beat for 30 seconds. Scrape the bowl.
Add the heavy cream and vanilla and mix on low until combined. Raise the mixer to medium and beat 30 seconds.
Add the melted white chocolate and mix on low until combined. Scrape the bowl. Turn the mixer to high speed and beat 30 seconds.
Spread 1/3 of the filling into the crust. Arrange 6 chocolate chip cookies in a circle over the filling.
Repeat with another third of the filling and 6 more cookies. Top with remaining filling and spread smooth.
Refrigerate the cheesecake for 8 hours or overnight.
Make a stable whip cream by beating 2 ounces of soft cream cheese and 3 Tablespoons confectioners sugar in mixer bowl till smooth. Gradually add in 1.5 cups cold heavy cream, beating on medium until smooth. Continue beating on MEDIUM speed until medium/stiff peaks form.
Remove the side ring of the springform pan and place the cheesecake on a serving platter. Decorate the top with piped whipped cream and remaining cookies.