1.

Preheat your oven to 325°F (163°C) and prepare a springform pan by greasing it or lining it with parchment paper.

2.

In a medium bowl, combine crushed oatmeal cream pies and melted butter until the mixture is well mixed and sticky.

3.

Press the mixture firmly into the bottom of the prepared springform pan, making sure it is evenly spread to form the crust.

4.

In a large mixing bowl, beat the softened cream cheese with a hand mixer until it becomes smooth and creamy in texture.

5.

Gradually add the sugar to the cream cheese, continuing to beat until the mixture is well blended and free of lumps.

6.

Add the eggs one by one, mixing after each addition. Be sure to scrape down the sides of the bowl to ensure even mixing.

7.

Add in the vanilla extract and heavy cream, and mix at low speed until just combined and smooth without overmixing.

8.

Pour the cheesecake batter over the crust in the springform pan, spreading it evenly with a spatula or spoon.

9.

Place the pan in the preheated oven and bake for 60 minutes or until the center is set and does not jiggle.

10.

Once baked, turn off the oven and leave the cheesecake inside to cool for about an hour to prevent cracks.

11.

Remove the cheesecake from the oven and refrigerate it overnight, allowing it to set completely and develop flavors.

12.

Before serving, arrange whole oatmeal cream pies around the edge of the cheesecake as an additional decoration.