Spray an 8"x8" pan with nonstick cooking spray and set aside.
In a large bowl, combine the icing sugar, graham cracker crumbs, cookie butter, butter, and salt. Mix very well.
Spread the cookie mixture in the prepared pan.
Put the chocolate chips in a medium bowl.
Heat the cream over low heat until bubbles just start to form around the edge of the pot.
Pour the warmed cream over the chocolate and let sit for about a minute.
Stir the chocolate and cream mixture until completely smooth.
Pour the chocolate over the cookie base.
Refrigerate for at least an hour, or ideally, overnight.
Cut into squares.