Spray an 8-inch springform pan with nonstick cooking spray. Crush the cookies in a food processor until finely ground. Pour into a mixing bowl with the butter and use a fork to combine. Press mixture into the bottom and up the sides of the pan; refrigerate.

In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the vanilla, flour, salt, and milk, beating until combined. Stir in the chocolate chips. Spread 3/4 of the cookie dough evenly into the crust, saving the rest for decorating at the very end. Return pie to the refrigerator.

In the well-chilled bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla, and continue whipping until stiff peaks form. Transfer whipped cream to another bowl and place in refrigerator to keep chilled.

Return bowl to mixer. Beat the cream cheese, cookie butter, and honey together until smooth and combined. Add about a cup of the whipped cream and continue beating until combined. Remove the bowl from the mixer, and fold in 2 more cups of the whipped cream. Pour filling over the cookie dough layer and smooth out the top. Refrigerate for at least 4 hours.

Just before serving, use the remaining whipped cream to decorate the pie. Roll the remaining cookie dough into balls and place around the border. Sprinkle with crushed Chips Ahoy cookies. Serve and enjoy!