Line a 9-inch square cake pan with parchment paper, allowing the paper to over hang on the sides.
Combine the cookie crumbs and butter well, then press firmly into the prepared pan.
Beat the cream on high until stiff peaks form.
Beat the SunButter, cream cheese, sugar, and vanilla until well blended and smooth. Fold in the whipped cream. Spread the mixture over the crust. Drizzle with the chocolate sauce and swirl using a knife or toothpick. Freeze for at least 4 hours.