Prepare the crust:
Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Break the oatmeal creme pies into chunks and pulse in a food processor until crumbly. Mix in melted butter until combined.
Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.

Make the cheesecake filling:
In a large bowl, beat the softened cream cheese until smooth. Add sugar and mix until fully combined.
Mix in the sour cream and vanilla extract. Add eggs one at a time, mixing just until incorporated.
Stir in flour and salt.

Assemble and bake:
Pour the cheesecake batter over the baked crust. Tap the pan gently to remove any air bubbles.
Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

Chill:
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.

Top and serve:
Before serving, top with whipped cream, crumbled oatmeal creme pies, and caramel drizzle if desired.