Crush the oatmeal cookies into fine crumbs, then mix with melted butter until it resembles wet sand. Press into the bottom of a springform pan.

In a mixing bowl, beat softened cream cheese and powdered sugar until smooth and creamy. Add vanilla extract and mix until incorporated.

Fold in Cool Whip carefully using a spatula until fully blended and fluffy.

Pour the cheesecake filling over the prepared crust. Spread and smooth the top evenly.

Cover with plastic wrap and refrigerate for at least 5-6 hours or overnight.

Carefully remove from springform pan, slice, and serve cold, optionally garnished with whipped cream or fresh fruit.