Preheat oven to 350*

Line the bottom of a 9 inch springform pan with a parchment circle.*

Using a bit of the melted butter, lightly grease the parchment and sides of the springform pan then set aside.

Line a baking sheet with a silicon baking mat (or parchment paper) and set aside. This will be used to toast a 1/4 cup of the speculoo crumbs that will top to pie prior to serving.

Place the 36 speculoos cookies in a food processor and pulse until a fine crumb consistency is reached.

Empty the cookie crumbs into a medium-size bowl.

Mix in the remaining melted butter and 1 tablespoon of granulated sugar.

Remove 1/4 cup of the cookie crumb and butter-sugar mixture and spread it out evenly on the lined cookie sheet.

Pour the remaining crumbs into the lined springform pan and press into the bottoms and sides to create a cookie pie crust.

Place the pie crust and baking sheet with cookie crumbs into the oven and bake for 10 minutes. After 5 minutes, remove the baking sheet with cookie crumbs and set aside to cool. Allow the pie crust to cook an additional 10-12 minutes until it reaches a dark, caramel color.

Once baked, remove the pie crust from the oven and let cool in the refrigerator for 10-15 minutes.

While the cookie crust is baking, place the cream cheese in the bowl of an electric mixer and whip on high for 1 minute until light and fluffy.

Add in the confectioner's sugar and the cookie butter and whip another 1-2 minutes until fully combined.

Remove the bowl from the mixer and gently fold in 1 container of the whipped topping until it's fully incorporated into the cookie butter filling.

Once the cookie crust is cooled, pour the cookie butter filling into the pie crust and gently smooth the filling to edges of the crust.**

Cover the pie lightly with saran wrap and place it in the refrigerator to cool for 6 hours or best, overnight.**

Once set an ready to serve, spread 1/2 - 1 cup of remaining whipped topping over the chilled pie and sprinkle with the 1/4 cup of cookie crumbs that were set aside.

Drizzle with caramel sauce and serve.

If not serving immediately, freeze the pie. Remove from freezer 60-90 minutes prior to serving to thaw slightly prior to serving.

Pie will keep up to 2 weeks covered in the freezer.