Instructions:

• Start by unwrapping the oatmeal cream pie cookies. Place them in a food processor and pulse until they turn into fine crumbs.
• In a mixing bowl, combine the cookie crumbs with melted butter. Stir until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the springform pan.
• In another large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, continuing to mix until fully incorporated.
• Gently fold the thawed whipped topping into the cream cheese mixture using a rubber spatula.
• Pour the cheesecake filling over the prepared cookie crust, smoothing the top with a spatula.
• Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, let it chill overnight.
• Once set, remove the cheesecake from the springform pan and slice into pieces. Serve chilled.