Preheat the oven to 375F. Spray the Bundt pan with non-stick flour/oil spray (like Baker's Joy).

In a large mixing bowl, blend the flour, sugar, baking powder, salt, and ground cookies with a whisk.

Add the cookie butter, oil, milk, vanilla extract, and eggs to the bowl. Mix on low speed for 1 minute, scrape down sides of the bowl with spatula, then mix on medium speed for 2 minutes.

Pour the batter into the Bundt pan.

Bake on the center rack of the oven for 30-35 minutes. Ovens vary, so check the cake about 10 minutes before the suggested cook time. It might need to bake a little less or a little more until a toothpick inserted into the cake comes out clean (no wet batter stuck on it).

Remove the cake from the oven and let it cool in the pan, on a wire rack, for 20 minutes. Gently flip the cake onto the wire rack and let it completely cool off (may take a couple of hours).

In a small bowl, combine powdered sugar, cream cheese, milk, vanilla extract, and crushed cookies with an electric mixer until creamy. The frosting should be thick but spreadable.

Spread the cream cheese frosting on top of the cake. Spread it down the sides a little but most of the frosting is just sitting on top of the cake.

Place the cookie butter in a small bowl and heat in the microwave just until it's pourable - like honey. This should only take 10-15 seconds.

Stir and then drizzle the cookie butter over the top of the cake.