In a mixing bowl, combine oats, flour, brown sugar, melted butter, and vanilla extract until crumbly. Press this mixture firmly into the bottom of a springform pan to create a crust. Use the back of a measuring cup to press it down evenly.

Bake at 350°F (175°C) for 10 minutes, then allow to cool.

In a large bowl, beat the softened cream cheese until smooth. Gradually add in the sugar, mixing well.

Follow this by adding the eggs, one at a time, mixing after each addition. Stir in vanilla extract and salt. Make sure the mixture is fully combined and smooth.

Pour the cream cheese mixture over the cooled crust. Bake in the preheated oven for 40-45 minutes or until the edges are set, and the center has only a slight jiggle.

Keep an eye on it to avoid over-baking!

Once baked, let the cheesecake cool at room temperature. Then, refrigerate for at least 4 hours (preferably overnight) to set.

Top with whipped cream and any additional garnishes before slicing and serving.