Preheat the oven to 325°F (163°C).
In a medium bowl, combine the oatmeal cookie crumbs and melted butter. Stir until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
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. 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 the batter is smooth.
Pour the cheesecake batter over the prepared oatmeal cookie crust in the springform pan.
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 but not liquid.
Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
To serve, run a knife around the edges of the springform pan and release the sides. Slice and enjoy.