For the filling: In a bowl, beat the heavy cream until it forms stiff peaks. You will know it’s ready because the consistency of the heavy cream will become thick and hold its shape while you’re beating it with a hand mixer. Set aside.
In a medium bowl, add in the cream cheese, smooth cookie butter, and butter. Beat on medium/high until light and fluffy. Add in the sugar and vanilla. Beat until incorporated.
Add in a quarter of the whipped cream and fold it into the cookie butter mixture. This will lighten up the mixture. Add in the remaining whipped cream and fold it in.
Spread it into the cooled cookie crust.
For the garnish: Add the heavy cream into a bowl. Whip on medium speed until it forms soft peaks. Add in the powdered sugar and beat until stiff peaks form. Place in a piping bag with a 1M tip. Set aside.
Add the cookie butter into a sandwich bag. Microwave for 30 seconds until the cookie butter is at drizzle consistency.
Cut the corner out of one side of the sandwich bag. Make sure it’s a small cut. Using even pressure, move your bag back and forth over top of the pie to get nice lines across the top of it.
Once the drizzle is to your liking, start piping swirls on the outside of the pie with your whipped cream.
Let chill for at least 2 hours. Cut and serve. If there are leftovers, place 4 to 5 toothpicks towards the outside of the pie and one in the center. Cover with plastic wrap. The toothpicks will help keep the plastic wrap from destroying your design. You must refrigerate this pie.