Prepare the crust:
Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper. In a food processor, blend the oatmeal creme pies until they form a thick, sticky crumble. Mix with melted butter and press evenly into the bottom of the pan.

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

Assemble and bake:
Pour the cheesecake batter over the crust. Tap the pan gently on the counter to release any air bubbles. Bake for 55–65 minutes, or until the center is just slightly jiggly. Turn off the oven and crack the door open. Let cheesecake sit in the oven for 1 hour.

Cool and chill:
Remove from oven and let cool completely. Refrigerate at least 4 hours or overnight.

Add toppings:
Before serving, top with chopped oatmeal creme pies and whipped cream if desired.