In the bowl of an electric mixer using a whisk attachment, whisk the cream cheese until soft and fluffy, scraping down as necessary. Add in the heavy cream bit by bit, stopping to scrape down, until the cream cheese is mixed in. Add the sugar, cornstarch, and vanilla along with the remaining cream and beat until stiff peaks form.

Crush 10 cookies and set aside for garnish. In a 9″ springform pan, place a layer of cookies (19) then a little less than 1/4 of the cream cheese/whipped cream mixture, smoothing with spatula. Repeat until there are four layers of cookies and four layers of the cream cheese/whipped cream. Smooth the top.

Cover and refrigerate for at least 6 hours, but preferably 24 hours. Garnish the top and remove the springform’s sides by running a knife between the cake and the sides and then releasing.