Preheat the oven to 350 F

In a food processor or with a ziploc bag/rolling pin, grind ~cookies until fine

As soon as the cookies are fine, combine cookie crumbs with melted butter and salt. Mix until the ingredients are all incorporated

In a springform pan, press the mixture down with a measuring cup or other flat surface until it forms a very compact layer

Place the pan on a cookie sheet and bake for 15 minutes (or until slightly golden) and set aside to cool while you make the filling (the butter may slightly melt out of the springform pan so this is why we recommend placing it on a cookie sheet)

Butter the sides of the springform pan

Beat the room temperature cream cheese for ~30 seconds until smooth. Add in the rest of the filling ingredients and mix with a hand or stand mixer until just evenly combined ~1 minute. Don’t mix too long as the mixture will get overly fluffy.

Pour the mixture over the cooled crust

Bake in a 500 degree F oven for 6-8 minutes (until just golden on the edges). Reduce the temperature to 200 degrees F and bake for 1 hour and 20 mintues

Turn off the oven temperature, open the oven to remove the heat, and prop it open with a wooden spoon. Cool in the oven for 3 hours

After 3 hours, remove from the oven and refrigerate for at least 4 hour or overnight. Add the topping at least an hour before serving and refrigerate until ready to serve.

Melt the jar of cookie spread in a microwave, stirring at 30 second intervals until smooth and pourable. Pour over top of the cooled cheesecake and use a spatula to spread into an even layer. Cut and serve!