Preheat oven to 325 degrees F.

Spray 9” springform pan with cooking spray.

In large food processor, process cookies until they are fine crumbs.

Add butter and sugar until completely combined.

Press into springform pan evenly, going up about 1” along the sides.

Bake in preheated oven for 10 minutes, until golden brown.

Cool completely. I put mine in the refrigerator for 15 minutes.

To make the filling, beat cream cheese and powdered sugar until light and fluffy, about 1 minute.

Add whipping cream and vanilla paste and beat on high until fluffy and stiff peaks form. If you don’t beat it enough, the pie filling won’t set up well so make sure you get stiff peaks.

Pour filling into cooled pie crust.

Top with berries.

Refrigerate for 2 to 4 hours before serving.

Slice and enjoy!