Preheat oven to 350°F.

Place the cookies (filling removed) and brown sugar in a food processor or mini-chopper. Pulse until finely ground. Transfer mixture into a large bowl.

Remove 2 Tbsp of mixture and set aside to use as topping later.

Stir the melted butter into the remaining mixture and then press into bottom and sides of an 8”x8” baking pan.

Bake crust for 10 minutes.

Remove pan from oven and set aside to cool.

Using a countertop mixer, cream the cream cheese and sugar together until light and fluffy (3 minutes on medium-high speed).

Add the vanilla and creamer and mix for 1-2 minutes on medium-high speed. (Tip: Don’t forget to scrape sides of bowl to ensure even mixing.)

Add eggs one at a time, mixing well after each addition.

Pour mixture on top of cooled crust. Bake for 33-35 minutes, or until center of cheesecake is set.

Sprinkle the 2 Tbsp of reserved crumbled cookies on top of the cheesecake.

Refrigerate until cold before slicing.

{Optional garnish} Top with crumbled candy canes before serving.