Creamy Pumpkin Tart

Preheat the oven to 325ºF.

For the crust, place the cookies in a large zip lock bag and finely crush them with a rolling pin. You can also use a food processor for this step. Next, pour the crumbs into a medium bowl. Add the sugar and stir to combine. Then stir in the melted butter, coating the crumb mixture well.

Press the crust into a 10-inch springform pan. Bake for 9 minutes. Remove from the oven and cool completely.

For the filling, in a large bowl, cream the cream cheese and sugar together. Then blend in the sour cream, canned pumpkin, pumpkin pie spice, and vanilla. Gently fold in the Cool Whip. Pour the pumpkin filling over the cooled crust. Refrigerate covered overnight. Run a butter knife around the inside of the springform pan to loosen the filling before removing the tart from the pan.

Enjoy!