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Preheat oven to 350°F. Line the bottom of a 9 or 10-inch springform pan with parchment paper. (Google "how to make a parchment paper circle")
Combine all crust ingredients. Press dough evenly on bottom of pan. Bake for 5 minutes and allow to cool.
Combine cheesecake filling ingredients except heavy cream and eggs, and beat until very smooth. Add eggs and heavy cream and beat just until combined.
Pour cheesecake mixture over crust, and bake for 50 minutes, then turn off the oven and leave cheesecake in the oven for another 10 minutes. After 10 minutes, crack the oven door and wait until the oven seems mostly cooled off. Remove from the oven and allow to sit at room temperature until cooled, then refrigerate at least 4-6 hours, or overnight, before slicing and serving.
To make cookie crunch topping, combine all ingredients then press into a thin layer on parchment lined cookie sheet. Bake at 375 for about 5 minutes, then allow to cool completely. It will still appear soft when it comes out of the oven but will crisp up as it cools. Crumble and use as topping. Enjoy!