Preheat the oven to 325°F (163°C).
In a medium bowl, combine the oatmeal cookie crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
Bake the crust in the preheated oven for 10 minutes. Remove 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, vanilla extract, ground cinnamon, and salt to the cream cheese and beat until fully combined.
Add the eggs one at a time, beating on low speed after each addition just until blended. Do not overmix.
Add the sour cream and heavy cream and mix on low speed until smooth and fully incorporated.
Pour the cheesecake filling over the pre-baked oatmeal cookie crust, spreading it evenly with a spatula.
Place the springform pan on a baking sheet and bake in the oven for 60 to 70 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight before removing from the springform pan and serving.