In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, powdered sugar, vanilla, ground cinnamon, and salt. Whisk until stiff peaks form, about 3-4 minutes.
In a 9-inch springform pan, spread a small amount of the whipped cream on the bottom of the pan. Nestle a layer of cookies in the cream, breaking the cookies to fill the gaps, if necessary.
Spread ⅓ of the cream mixture on top of the cookies. Repeat with layers two more times, finishing with whipped cream. Cover with plastic wrap and refrigerate for at least 4 hours, but overnight is preferable. Reserve the remaining cookies.
When ready to serve, run a knife around the inside edge of the springform pan and remove the outside band. Crush the remaining cookies and sprinkle them on top of the cake. Slice and serve.
To freeze: Prepare and refrigerate overnight per the directions. Transfer to the freezer and flash-freeze until firm. Wrap in plastic wrap and aluminum foil and store in the freezer for up to one month. To serve, thaw in the refrigerator.