1️⃣ Make the crust: Line the bottom of an 8-inch or 9-inch springform pan with parchment paper. Crush 5–6 oatmeal cream pies into fine crumbs and mix with melted butter. Press firmly into the bottom of the pan to form a crust.

2️⃣ Prepare filling: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth.

3️⃣ Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

4️⃣ Assemble: Spread half of the cheesecake filling over the crust. Slice or break up the remaining oatmeal cream pies and layer on top. Spread the rest of the filling over the cookie layer, smoothing the top.

5️⃣ Chill: Cover and refrigerate for at least 4 hours, or overnight, until fully set.

6️⃣ Serve: Remove from the springform pan and top with whipped cream, extra cookie crumbles, or caramel if desired.