For the crust

1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper. Or use a cake collar.
2. Grind the cookies into a fine crumb using a food processor blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
3. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the filling

1. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 ¼ cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
2. Beat the cream cheese in a mixing bowl for a few minutes until it’s free of lumps. Next, add the brown sugar, cinnamon, vanilla and 2 tablespoons heavy whipping cream and continue to beat until all ingredients are well combined. Fold in the prepared whipped cream until combined.
3. Unwrap the Oatmeal cream pies and slice into small pieces, about the size of a dime. Add them s to the mixing bowl and mix on low speed until incorporated. Pour the filling in the prepared crust.
4. Freeze for 3-4 hours. Remove from freezer 20 minutes before serving and add final toppings.

For the topping:

1. Prior to serving, make a second batch of whipped cream as instructed above. Pipe the borders of the pie with whipped cream using a large open round tip  and garnish with leftover Oatmeal Cream Pies.