1-Preheat your oven to 325°F (160°C) if you want a crisper crust; otherwise, skip this step.

2-Crush the 30 spiced cookies into fine crumbs using a food processor or by smashing them in a sealed bag.

3-Mix the crumbs with 6 tablespoons of melted unsalted butter, then set aside 1/4 cup (50g) for garnish.

4-Press the rest of the mixture firmly into the pan and bake for 8-9 minutes if desired, then let it cool completely.

5-Whip 1 cup of cold heavy whipping cream to stiff peaks and keep it chilled.

6-Beat 12 1/3oz of cream cheese, 1 cup of spiced cookie spread, 2/3 cups of powdered sugar, and 1/8 teaspoon salt until smooth.

7-Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.

8-Spread the filling over the cooled crust, cover, and refrigerate for 5-6 hours or overnight to set.

9-Once set, remove from the pan and place on a serving platter.

10-Melt the remaining spiced cookie spread until fluid and drizzle or spread it on top for decoration.

11-Chill for at least 10 more minutes, then sprinkle with reserved crumbs and add the remaining cookies and optional berries.

12-For clean cuts, warm a knife in hot water, dry it, and slice carefully.

13-Serve straight from the fridge for the best texture it’s a hit every time!