1-For the crust, pulse the cookies and sprinkles in a food processor until they become crumbly, then mix in the melted butter. Press this mixture into the bottom and halfway up the sides of a 9-inch springform pan. Place it in the refrigerator until it firms up.

2-For the filling, beat the cream cheese and sugar until smooth. Add the vanilla extract, heat-treated cake mix, and milk, and mix until everything combines well. Gently fold in the whipped topping, cookie crumbs, chopped cookies, and sprinkles, then spread the filling evenly over the crust and refrigerate for 4 to 5 hours until it sets.

3-For the topping, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Pipe swirls around the cheesecake and add cookie crumbs and halves for garnish if you like.