Heat oven to 350°F. Bake cookies as directed on package for 16 minutes. Cool 10 minutes. Crumble cookies into pieces.
Reduce oven temperature to 300°F. In large bowl, beat cream cheese, sour cream and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. On low speed, beat in flour, vanilla and salt. Fold in crumbled cookies. Pour batter evenly into crusts.
Bake 1 hour or until almost set. Cool completely on cooling rack, about 1 hour. Refrigerate at least 6 hours or overnight.
In chilled large bowl, beat whipping cream with electric mixer on low speed until soft peaks form. Add powdered sugar; beat on high speed until stiff peaks form. Cut cheesecakes into wedges. Pipe or spoon dollop of whipped cream onto each wedge just before serving.