Prep the pan: Lightly grease a 9-inch springform pan or line the bottom with parchment. This makes slicing and releasing cleaner.

Make the crust: Stir cookie crumbs, melted butter, sugar, and salt until the texture feels like damp sand. Press the mixture firmly into the bottom of the pan and slightly up the sides. Use the bottom of a glass to compact it well. Chill while you make the filling.

Whip the cream: In a cold bowl, whip the heavy cream to firm peaks. Don’t overbeat into butter, but you want it sturdy. Set aside.

Beat the cream cheese: In a separate bowl, beat softened cream cheese until smooth and fluffy, 1–2 minutes. Add powdered sugar, vanilla, and salt. Beat until creamy and no lumps remain.

Lighten the filling: Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula with slow, sweeping motions to keep it airy.

Add the crunch and chips: Fold in mini chocolate chips and your chosen crunchy add-in. Mini chips mix more evenly and cut cleaner than full-size chips.

Fill the pan: Spoon the mixture over the chilled crust. Smooth the top with an offset spatula. Tap the pan lightly on the counter to release air pockets.

Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. The longer chill helps it slice neatly and hold its shape.

Finish and serve: Unmold the springform ring. Add whipped cream swirls, a chocolate drizzle, extra chips, or a pinch of sea salt. Slice with a warm, clean knife, wiping between cuts.