Preheat the oven to 350°F.

In a food processor or blender, crush the cookies until they are a fine crumb.

In a large bowl stir together the crumbs, brown sugar, salt, and melted butter until evenly mixed.

Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 8 minutes, or until lightly golden. Allow the pie crust to cool completely.

In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese, powdered sugar, vanilla, and cookie butter together on medium-high speed for 2 minutes until light and fluffy. Fold in the Cool Whip until evenly incorporated.

Spread the cookie butter mixture into the cooled pie crust. Cover and chill for 3 – 4 hours, or overnight.

Garnish with whipped cream, crushed cookies, and drizzled cookie butter if desired. Serve chilled.