Spray a 7.5-inch springform pan with baking spray. In a food processor or mixing bowl crush 15 cookies into crumbs.
Add melted butter and mix well.
Dump the crumb mix into the greased pan. Press down on the crumbs to pack them on the bottom as well as about halfway up around the sides.
Place pan in the freezer.
In mixing bowl or food processor beat cream cheese until smooth. Then add sugar, and cornstarch and beat until the mixture is light and fluffy.
Scrape down the sides so that everything gets mixed well.
Add in the heavy cream and beat on low until blended. Scrape the sides and bottom again.
Add the eggs and vanilla and mix well.
Now stir in half the chopped cookies. You want to stir these and not beat as we want them to stay chunky.
Carefully pour the cheesecake batter into the prepped pan. Place the rest of the chopped cookies on the batter.
Cover the pan with foil.