Preheat the oven to 325°F (163°C).
In a medium bowl, combine the oatmeal cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the granulated sugar and vanilla extract to the cream cheese and beat until well combined.
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
Add the sour cream and heavy cream and mix on low speed until smooth.
Gently fold in the chopped oatmeal cookie pieces with a spatula until evenly distributed in the batter.
Pour the cheesecake batter over the pre-baked crust in the springform pan and smooth the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 60 to 70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Remove the cheesecake from the oven and allow it to cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before removing from the springform pan and serving.