Using a fork, toss the cookie crumbs, brown sugar, and melted butter together in a medium bowl. Press mixture into the bottom of a 9-inch pie dish and refrigerate while you make the filling.

In the chilled bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream and powdered sugar together until stiff peaks form. Transfer whipped cream to a separate bowl in the refrigerator and return bowl to mixer. Replace whisk attachment with paddle attachment.

Pour the white chocolate chips into a medium microwave-safe bowl and heat in the microwave for 1 minute. Stir, then add the cookie butter and microwave for an additional 30 seconds. Remove from the microwave and stir until smooth.

In the stand mixer, beat the cream cheese until light and fluffy. Add your cookie butter mixture and beat on high until totally smooth. Add 1 cup of the of the whipped cream, beating until just combined. Remove bowl from mixer and fold in another cup of whipped cream. Reserve the rest of the whipped cream for decorating.

Pour the filling into the crust and use a spatula or butter knife to create a smooth surface on top. Refrigerate for at least 4 hours, or overnight.

Spread about half of the remaining whipped cream on top. Heat the cookie butter in a microwave-safe bowl in the microwave for about 15-20 seconds, or until slightly thinned out. Drizzle cookie butter over the entire pie. Pipe the remaining whipped cream around the border of the pie, and insert cookies around the pie. Slice, serve, and enjoy!