Add the melted butter to the sponge cake crumbs and mix well until the mixture is moist.
Pour the sponge cake mixture into a springform pan lined with baking paper (approx. 24 cm in diameter) and press down firmly to form an even base. Place the pan in the fridge while you prepare the filling In a large bowl, whisk together the cream cheese, powdered sugar, and vanilla extract until smooth.
Whip the cream until stiff and gently fold into the cream cheese mixture until well combined.
Spread the cream evenly over the prepared biscuit base in the springform pan.
Place the cookie cake in the fridge for at least 4 hours or overnight to set.
Before serving, remove the cookie cake from the springform pan and decorate with chocolate shavings, berries or other toppings to taste.
Enjoy this delicious no-bake cookie cake
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