Blackberry Icebox Cake

In a large bowl, whip 3 cups of the heavy whipping cream and 1 teaspoon of the vanilla bean paste with a stand mixer fitted with a whisk attachment on medium to incorporate the vanilla bean paste. Increase speed to medium-high until stiff peaks have formed, about 2 minutes. Set aside.

In a separate large bowl, beat cream cheese and powdered sugar with electric mixer on medium until smooth and combined, about 2 minutes. Gently fold the whipped cream into the cream cheese mixture.

Line a 9-inch springform pan with plastic wrap ensuring the bottom and sides are fully covered. Place cookies on the bottom in an even layer, breaking the cookies as needed to fit in the pan.

Spread about 1/3 of the whipped cream mixture over cookies in an even layer. Dollop 1/3 of the blackberry jam on top and carefully spread into an even layer with an offset spatula. Repeat the process again with the cookies, whipped cream, and blackberry jam. Repeat one more time, finishing with cookies.

Cover the top with plastic wrap and place in the fridge to chill for at least 12 hours and up to 2 days.

After cake has chilled, crush remaining cookies (about 16 cookies) until fine crumbs form. In a large bowl, whip remaining 1 cup heavy whipping cream and 1 teaspoon vanilla bean paste together until stiff peaks form.

Carefully remove and unmold the cake from the plastic wrap and the springform pan and place on a cake plate or platter. Spread the whipped cream in an even layer on top and all over the sides. Cover the sides in the crushed cookie crumbs. Garnish with fresh blackberries before serving.