DIRECTIONS

Combine crumbs and butter; press into bottom of a 9-in. or 10-in. springform pan. Freeze. Whip 1-1/2 cups whipping cream until stiff peaks form; refrigerate.
    In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar; blend thoroughly. Break 38 of the cookies each into three pieces; fold into filling along with chilled whipped cream. spread filling evenly into crust, smoothing top and spreading to edges. Cover and refrigerate 4 hours or overnight.
    Meanwhile, melt chocolate in a saucepan over low heat, stirring constantly. Remove from heat; cool slightly. Whisk in vanilla and remaining whipping cream. Loosen cheesecake from pan by running knife around edge; remove from pan.
    Glaze top and sides of cake with chocolate mixture. Refrigerate until glaze hardens, about 20 minutes. To serve, cut into 16 pieces; top each piece with a dollop of whipped cream and stand a whole cookie upright in cream. Yield: 16 servings.