20chocolate sandwich cookies ground into crumbs in food processor
8ouncesWhipped toppingthawed (or 1 cup whipping cream, whipped to stiff peaks with 2 tablespoons powdered sugar)
2cupsmini chocolate sandwich cookies coarsely choppeddivided
Line the bottom of an 8 x 8 pan with aluminum foil or parchment paper.
In a small bowl combine cookie sandwich crumbs with melted butter until all of the butter is absorbed. Press the chocolate cookie crumb mixture into the bottom of the pan and press with fingers until mixture is compacted. Freeze for 15 minutes.
In a medium bowl, place cream cheese and sugar and mix until light and fluffy. Add sour cream and mix until combined. Fold in thawed Cool Whip or homemade whipped topping and stir until combined.
Pour half of the cream cheese filling on top of the crust. Scatter 1 cup of the chopped cookies over the batter and gently add the rest of the cream cheese filling over top. Scatter the remaining chopped chocolate cookies on top. Refrigerate for at least 5 hours or until set.
Cut into squares and serve immediately.
I freeze my bars to get them even to set up even more. If you freeze them, let them sit out for 30 minutes before cutting. If you want a creamier bar, refrigerate.