1-First Step: Crush 2 1/2 cups sugar cookie crumbs in a food processor until fine. Add 1/2 cup melted butter and pulse until it resembles wet sand.

2-Second Step: Press the mixture firmly into the bottom and up the sides of the springform pan using a glass bottom. Chill in the fridge for 15 minutes to set.

3-Third Step: Beat 24 ounces softened cream cheese with 1 cup granulated sugar and 1/4 cup powdered sugar in a large bowl using a hand mixer on medium speed for 2-3 minutes until smooth. Scrape sides often.

4-Fourth Step: In a separate chilled bowl, whip 1 1/2 cups cold heavy cream with 2 teaspoons vanilla extract and beat until stiff peaks form, about 3 minutes. Fold whipped cream gently into the cream cheese mixture.

5-Fifth Step: Stir in 1/2 cup finely crushed sugar cookies by hand for those signature bits in every slice. Avoid overmixing to keep it light.

6-Sixth Step: Pour the filling over the chilled sugar cookie crust, spreading evenly with a spatula. Tap the pan lightly to release air bubbles.

7-Seventh Step: Refrigerate uncovered for at least 4 hours, or overnight for best texture. The no bake sugar cookie cheesecake recipe firms up perfectly.

8-Final Step: Run a knife around the edge before releasing the springform. Top with extra cookie crumbs, fresh berries, or whipped cream. Slice and serve cold for 12-16 portions.