Using a hand mixer, combine the cream cheese, powdered sugar and cookie butter/biscoff spread until smooth. Use a spatula to make sure the mixture is evenly distributed.

In a smaller bowl, whip the heavy cream, vanilla extract and salt with the whisk attachment on a hand mixer on high speed until the mixture has the consistency of whipped cream.  About 3-5 minutes. 

Fold the whipped cream into the Cookie Butter batter until completely incorporated. 

Pour the filling into the prepared Oreo crust and smooth into an even layer. 

Refrigerate the pie for 2-3 hours (or overnight).  

When ready to serve, swirl a pattern of cool whip on top of the pie. Garnish with  crushed cookies, chocolate syrup or caramel syrup.