Emma Claire's Kitchen

1. **Prepare the Oatmeal Cookie Crust:** Use 1 package of oatmeal cookie mix and combine the ingredients according to the package directions. Press the prepared dough evenly into a springform pan. Bake at 350°F (175°C) for 25-30 minutes, or until golden brown. Let the crust cool completely on a wire rack.
2. **Prepare the Cheesecake Filling:** In a large mixing bowl, beat the softened cream cheese and 2/3 cup of white sugar together with an electric mixer until the mixture is light, fluffy, and well combined.
3. Add the 15oz can of pumpkin puree and 1 teaspoon of pumpkin pie spice to the cream cheese mixture. Continue beating until everything is smooth and fully incorporated.
4. In a separate, clean bowl, whip the heavy cream and the remaining 3 tablespoons of white sugar with an electric mixer until stiff peaks form.
5. Gently fold the whipped cream into the pumpkin mixture using a spatula. Be careful not to overmix, as this can deflate the whipped cream.
6. **Assemble and Chill:** Pour the pumpkin cheesecake mixture into the cooled oatmeal cookie crust, spreading it evenly. Cover the pie loosely with plastic wrap or aluminum foil and refrigerate for at least 8 hours, or ideally overnight, to allow it to set completely.
7. Once chilled and set, remove from the refrigerator, slice, and enjoy!