For the Crust:
16 Iced Oatmeal Cookies (slightly over 2 cups)
5 tablespoons butter, melted
For the Cheesecake
2 – 8 ounce packages cream cheese, room temperature (I used low-fat)
2 eggs, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup sour cream, room temperature (I used low-fat)
1/2 teaspoon cinnamon
2/3 cup Coffeemate Spiced Latte coffee creamer (or your favorite flavor), room temperature
1 teaspoon cornstarch
Whipped cream and cinnamon, for garnish (optional)
Preheat oven to 350F. Line a 9×9” square pan with foil and spray with cooking spray.
Stir cookie crumbs and melted butter in a medium sized bowl with a fork. Press into the bottom of the prepared pan. Set aside.
Using an electric mixer with the paddle attachment, beat the cream cheese until smooth. Add the eggs, sugar, vanilla, and sour cream and beat until smooth, scraping the sides of the bowl a few times. I beat mine at speed 4 on my KitchenAid and it gets out the lumps in just a few minutes. Mix in the vanilla and cinnamon, then add the cornstarch and coffee creamer and mix until smooth.
Note: be sure all your ingredients are room temperature to avoid lumps! You can use a hand mixer but it is harder to get rid of the lumps.
Pour carefully into prepared pan. Bake for about 30 minutes, until cheesecake is no longer glossy on top and just starts to brown.
It should still wiggle a little in the center. Let come to room temperature, then cover and chill overnight before cutting. Serve with whipped cream and a dash of cinnamon, if desired. Store in refrigerator.