Line your pan. Fit a 9-inch springform pan with a parchment round (optional) and lightly grease the sides so the cheesecake releases easily.

Crush the oatmeal cream pies. Put 10–12 oatmeal cream pies in a food processor and pulse until they’re fine crumbs — a few slightly larger bits are fine for texture. If using a blender, pulse in small batches.

Mix with butter. Transfer crumbs to a bowl, pour in 4 tablespoons melted butter, and stir until everything looks evenly moistened.

Press into the pan. Press the mixture into the bottom (and slightly up the sides, if you like a shallow edge) of the springform pan. Use the bottom of a measuring cup to get an even, compact layer.

Pro tip: Press firmly — a compact crust helps the pie slice cleanly later.

Soften and beat the cream cheese. In a large bowl, beat 16 oz softened cream cheese on medium speed until completely smooth and free of lumps (about 2–3 minutes). Scrape the bowl down once or twice.

Pro tip: If your cream cheese is still cold, cube it and microwave in 5–7 second bursts until just softened — not melted. This prevents lumps and gives you a silky filling.

Add powdered sugar and vanilla. Add ¾ cup powdered sugar and 1 teaspoon vanilla extract to the cream cheese and beat until combined and fluffy.

Whip the heavy cream. In a separate bowl, whip 1 cup heavy cream to soft peaks. Stop when the peaks hold shape but still fold gently.

Pro tip: Don’t overwhip the cream — you want soft peaks so it folds in smoothly and keeps the filling light.

Fold in the cream. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula, using broad, gentle strokes to preserve airiness.

Add oatmeal creme pie pieces. Fold in ½ cup crushed oatmeal creme pie pieces for pockets of chew and flavor. Be gentle so the filling stays fluffy.

Pour over crust. Spoon the filling into the prepared crust and smooth the top with an offset spatula or the back of a spoon.

Add decorative pieces (optional). Press a few halved or chopped oatmeal cream pies on top for visual appeal. A ring of halved pies around the edge looks lovely.

Chill until set. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, though overnight is best for a firm, sliceable texture.

Pro tip: Chill overnight when possible — the flavors meld and the texture firms up to that classic cheesecake feel.

Release the springform. Run a thin knife around the edge before releasing the ring to help avoid tearing the sides. Unlock the springform and lift the ring away.

Slice cleanly. For neat slices, dip a sharp knife in hot water, wipe it dry, and slice; repeat between cuts.

Garnish and serve. Top with whipped cream, extra crumbled oatmeal cream pies, or a dusting of powdered sugar. Serve chilled.

Storage. Keep refrigerated, covered, for up to 4 days. You can freeze slices up to one month — thaw in the fridge before serving.