Line the 13 x 9 pan with foil. Coarsely chop 15 of the cookies; set aside. Finely crush the rest of the cookie; mix with butter. Press firmly onto bottom of lined pan. Refrigerate while prepping filling.
Beat cream cheese, sugar and vanilla in a large bowl with electric mixer. Once blended add cookies and whipped topping. Once completely blended spoon over crust.
Cover and refrigerate for 4 ours or until firm....