To make bottom layer cookie crust, in a food processor, place all but 10 cookies and pulse until crumbs form. Add in 1/2 cup melted butter and 1 TBS white granulated sugar and process until crumbs are coated well.NOTE: you can also place cookies in ziploc bag and crush them with a rolling pin. Place crumbs into a bowl, add melted butter and sugar and mix to combine. NOTE: save 10 cookies for later in recipe. Pour crumb mixture into a 9 x 13 baking dish and press down on crumb mixture until its even on bottom. Bake in 350 degree oven for 10 minutes. Let it sit on counter to cool.
To make the cookie butter cheese cake layer place 1 cup cookie butter, cream cheese, and 1 TBS softened butter into a large mixing bowl. Using an electric hand mixer beat mixture until creamy.
Beat in white granulated sugar and vanilla until well incorporated. Set aside.
In a medium bowl beat 1 cup of heavy whipping cream until soft peaks form and it holds it shape on a spoon.NOTE: clean off beaters before this step. Place a 1/4 of the whipped topping into the cookie butter cheesecake batter and fold it in until it's smooth. Add the rest of the whipped topping to the cookie cheesecake batter and fold in until well combined.
Spread the cheesecake batter on top of the cooled cookie crust and smooth evenly. Set aside.
In a large mixing bowl add package of instant chocolate pudding and milk. Beat until a pudding consistency is achieved. Spread pudding on top of the cheesecake mixture in baking dish.
Spread thawed cool whip on top of the pudding. Microwave jar of fudge and drizzle over cool whip. Crush 10 of the reserved cookies in a ziploc bag and sprinkle over top of dessert.
Refrigerate for 4 hours before serving. Refrigerate left over dessert. Enjoy.
