Finely chop 15 of the cookies. Microwave butter in bowl on HIGH 30 seconds or until melted; add cookie crumbs and mix well. Press crumb mixture onto bottom of springform pan. (you can also use a 9×13 glass pan) Refrigerate while preparing filling. Coarsely chop remaining cookies; set aside. Fill decorator with 1/2 cup of the whipped topping; set aside for garnish. Place cream cheese in bowl. Using whisk or blender, gradually mix milk into cream cheese until smooth. Add pudding mix; whisk vigorously until mixture begins to thicken. Add remaining whipped topping; mix until well blended. Fold in 1 1/2 cups of the chopped cookies; spread filling evenly over crust. Sprinkle remaining chopped cookies over filling. Garnish with reserved whipped topping, and pieces of shaved chocolate Refrigerate at least 1 hour or until well set. (I place in the freezer for a while) Run a paring knife around sides of dessert; release collar from pan and carefully remove, or cut into squares. Serve. YUM!