Place the cookies in a large Ziploc bag and, using your hands or a rolling pin, crush into small pieces. Reserve 1/3 of the pieces to mix with the filling and to decorate the top.

Melt the butter in a small saucepan.

In a large mixing bowl, combine the cookie pieces and melted butter. Press the mixture into the bottom of a 9"x13" pan and set aside.

Place the cream cheese, sugar, and vanilla in a large mixing bowl. Use an electric mixer to beat until well blended.

Fold the cool whip and 1/2 of the reserved cookie pieces into the cream cheese mixture.

Spoon the mixture onto the crust. Use a table knife or off-set spatula to smooth the mixture evenly over the crust. Sprinkle the remaining reserved cookie pieces over the top.

Chill the cheesecake, in the refrigerator, for at least 4 hours before serving.