Set aside a scant tablespoon of the cookie crumbs to sprinkle on top.

In a small bowl, combine the remaining crumbs and butter until well combined. Press the crumbs into the bottom of a 5-inch springform pan and place in the refrigerator.

In a mixing bowl, beat the cream, sugar, and vanilla extract with an electric mixer on medium high until stiff peaks form.

Spoon the whipped cream filling over the prepared crust, spreading it out evenly.

Drizzle with the mint chocolate sauce and sprinkle with the remaining crumbs. (If you need to warm the chocolate sauce to thin it, be sure it returns to nearly room temperature before drizzling, so you don't melt the cream.)

Cover and refrigerate at least 2 hours and up to 24 hours.

When you are ready to serve, run a knife around the edge of the springform pan and release the outer ring of the pan. Cut into 4 pieces and serve.