Instructions

1. Preheat the oven to 350 degrees. Line a 9 inch springform pan with parchment paper.
2. Make the cookie crust and press evenly into the bottom of the prepared pan.
3. Beat the cream cheese and sugars until creamy. Add the sour cream and vanilla and beat again.
4. Melt the white chocolate according to the package direction and beat in the melted chocolate and flour.
5. Add the eggs one at a time, beating after each one.
6. Pour onto the prepared crust and bake for 45 minutes. Remove and let cool 5 minutes. Run a knife around the edge of the cheesecake to loosen it from the pan. Cool for 1 hour and then refrigerate for 4-6 hours or until completely chilled.
7. Beat the remaining cream cheese, sugar, and vanilla until creamy. Stir in 2 cups of Cool Whip gently.
8. Crush another 11 cookies to make 1 cup of crumbs. Stir into the mousse. Coarsely chop the remaining 7 cookies and add them along with 3/4 cup of the chocolate chips. Spoon on top of the cooled cheesecake and spread out evenly.
9. Swirl Cool Whip around the edges of the cheesecake. Sprinkle the remaining chocolate chips in the center of the cheesecake. Top the Cool Whip swirls with mini Chips Ahoy cookies.