Prepare the crust:
Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
Crush the oatmeal creme pies into fine crumbs and mix with melted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.

Make the cheesecake filling:
In a large bowl, beat the softened cream cheese until smooth. Add sugar and beat until combined. Mix in sour cream and vanilla extract.
Add the eggs one at a time, mixing on low speed until just combined. Don’t overmix.

Bake the cheesecake:
Pour the filling over the crust and smooth the top.
Place the pan in a larger baking dish and fill the outer dish with hot water (about 1 inch up the side of the springform pan).
Bake for 55–65 minutes, or until the center is slightly jiggly but the edges are set.

Cool and chill:
Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour.
Remove and chill in the fridge for at least 4 hours or overnight.

Decorate and serve:
Top the cheesecake with whipped cream and sprinkle with chopped oatmeal creme pies. Slice and enjoy!