Blueberry Cookies and Cream Pie

Place 235 grams (20 whole) of the chocolate sandwich cookies in a food processor, pulse on high speed for 30 seconds until they form fine, uniform crumbs with no large chunks. Pour in 85 grams of melted unsalted butter, pulse 5 times to fully coat the crumbs until the mixture clumps like wet sand when squeezed. Transfer the crumb mixture to a 9-inch (23cm) glass pie dish, press firmly and evenly across the bottom and 2.5cm (1 inch) up the sides using the flat base of a dry measuring cup. Place the crust in the refrigerator to chill for 15 minutes while you prepare the fillings.

Add 170 grams (1 1/4 cups) of the blueberries, 15ml fresh lemon juice, and 8g cornstarch to a small saucepan set over medium-low heat (stovetop setting 3 out of 10). Stir constantly with a silicone spatula for 4-5 minutes, until blueberries burst, release deep purple juice, and the mixture thickens to a jam-like consistency that coats the back of the spatula. Remove the pan from heat, transfer the compote to a small bowl, and let it cool to room temperature for 20 minutes, stirring once halfway through to speed cooling.

Place the remaining 45 grams (4 whole) chocolate sandwich cookies in a sealed zip-top plastic bag, and crush them into rough 1cm (1/2-inch) chunks with a rolling pin (do not crush into fine crumbs). Set the chunks aside. In a large mixing bowl, beat the 226g softened cream cheese with an electric hand mixer on medium speed (mixer setting 4 out of 10) for 2 full minutes, until it is completely smooth with no visible lumps. Add 65g sifted powdered sugar, 5ml vanilla extract, and 1g fine sea salt, beat on low speed for 30 seconds to combine, then increase to medium speed for 1 more minute until fully incorporated.

Pour 240ml of well-chilled heavy whipping cream into a separate pre-chilled medium mixing bowl. Beat with the electric hand mixer on high speed (mixer setting 8 out of 10) for 2-3 minutes, until stiff, billowy peaks form that hold their shape when the mixer is lifted straight up. Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the dense base, then fold in the remaining whipped cream and reserved crushed cookie chunks in two equal batches, taking care not to overmix and deflate the light, airy texture.

Remove the chilled cookie crust from the refrigerator. Spread the fully cooled blueberry compote in a thin, even layer across the entire bottom of the crust. Spoon all of the cookies and cream filling over the compote layer, spreading it gently into a smooth, slightly domed shape across the top of the pie using an offset spatula, taking care not to mix the compote and cream layers.

Cover the pie loosely with plastic wrap, and refrigerate for a minimum of 4 hours (or up to 24 hours for make-ahead prep) until the filling is fully firm and set. Right before serving, remove the plastic wrap and top the pie evenly with the remaining 170 grams (1 1/4 cups) of fresh whole blueberries. Slice into 8 equal wedges with a sharp knife and serve cold.