Heat oven to 450°F. Unroll and stack softened crusts on lightly floured surface. Using a rolling pin, roll into a 17x12-inch rectangle. Pace the crust into an ungreased jellyroll pan (15 1/2" x 101/2" x 1"). Press the crust into tyhe corners & fold crust even with edges of pan. Crimp the edges with your fingers. Prick crust several times with fork.
Bake the crust for 10 to 12 minutes or until golden brown. Cool completely, around 30 minutes. Spread hot fudge evenly over the bottom of the crust. Set aside.
In a medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside.
In large bowl, beat the softened cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture. Gently fold in the 16 crushed cookies.
Layer the cream cheese & cookie mixture evenly over the hot fudge layer.
Refrigerate for at least 1 hour. Sprinkle the remaining 8 crushed cookies over the top of the pie.
Cover and refrigerate any remaining pie.