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 with butter.
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 and brown sugar to the cream cheese and continue beating until well combined and smooth.
Add the eggs one at a time, beating on low speed after each addition just until incorporated.
Mix in the vanilla extract, sour cream, heavy cream, ground cinnamon, and salt until the batter is smooth and homogenous.
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 door slightly open for 1 hour to cool gradually.
Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight before removing the springform pan and serving.