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In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, 1 to 2 minutes.
Add the powdered sugar, malted milk powder, and vanilla, and beat on low speed until combined, about 30 seconds.
Scrape the sides and bottom of the bowl with a rubber spatula.
Increase the speed to medium, and beat until smooth, 1 minute more.
Scrape the sides and bottom of the bowl.
Add 1 cup of the heavy cream, and beat on low speed until smooth.
Add the remaining 2 cups heavy cream, increase the speed to medium-high, and beat until firm peaks form, 3 to 4 minutes.
Spoon ¼ cup of the cream mixture into the bottom of an 8-inch springform pan, smoothing it into a thin, even layer with a spoon or offset spatula.
Top the cream mixture with a single layer of cookies, breaking a few as needed to fit.
Spread about 1¼ cups of the cream mixture over the cookies, smoothing it into an even layer.
Repeat with another layer of cookies, followed by another 1¼ cups of cream.
Repeat the layering process once more.
Finish with a final layer of cookies, then spread the remaining cream mixture over the top, swooping it decoratively with a spoon if desired.
Refrigerate for at least 4 hours or up to 12 hours.
Run an offset spatula round the outside of the cake and remove the sides of the springform pan.
Slice into wedges and serve.