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Oven to 350 degrees. Lightly mist a 9x13 with Pam and dust with flour. Coarsely chop 20 cookies and set aside. Finely crush remaining 12 cookies and set those aside too. Combien cake mix, eggs, water, oil and sour cream in the bowl of an electric mixer fitted with the flat paddle. Mix on low speed for 30 seconds. Increase speed to med and mix for 2 minutes. Fold in coarsely chopped cookie bits. Pour batter into prepared pan and smooth top. In separate bowl, combine finely crushed cookie crumbs, pecans, coconut, brown sugar, cinnamon and melted butter. Mix well. Sprinkle mixture over cake. Bake on middle rack for 40-50 minutes or until toothpick inserted in center comes out clean. (If using a metal 9x13 baking time will be 40-45 minutes). Check cake after 30 minutes. If top is too dark, cover cake lightly with foil. Cool completely before cutting. Wrap with plastic wrap and store at room temperature.
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