Cookie Crust

1. Mix together the ground cookies and butter. Gently press into the bottom and sizes of a removable bottom 9” tart pan. Place in the freezer.

Vanilla Cheesecake Filling

1. In a large bowl using a hand or stand mixer with the paddle attachment, mix the cream cheese until smooth. 
2. Then mix in the powdered sugar, ½ cup at a time, followed by the melted white chocolate and vanilla extract.
3. Scoop about ⅔ of the cheesecake filling into the crust and spread smooth. Now place it in the refrigerator.

French Silk Filling

1. To the remaining cheesecake filling, mix in the chocolate SunButter and cocoa powder.
2. In a separate bowl using a hand or stand mixer with the whisk attachment, add the heavy cream and powdered sugar and whip on high speed until you reach stiff peaks. It should be silky smooth but still able to hold its shape, so be careful not to over whip.
3. Scoop ⅓ of the whipped cream into the bowl of chocolate and fold the combine.
4. Spread the chocolate filling in an even layer on top of the vanilla cheesecake filling.
5. Top with the remaining whipped cream and a good sprinkle of chocolate sprinkles or chocolate curls.
6. Store in the refrigerator uncovered for at least 4 hours or overnight.
7. Serve chilled and enjoy!