In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals until smooth, which should take no more than 60 seconds. Be cautious not to overheat, as this can cause the chocolate to seize. Set aside once melted.

In a medium bowl, combine the softened cream cheese, butter, and a pinch of salt. Use a mixer or a fork to blend until well mixed. Gradually add the powdered sugar and continue mixing until smooth. Finally, incorporate the melted white chocolate until there are no lumps.

Prepare a 9-inch springform pan by removing the ring and placing a sheet of parchment paper on the bottom plate, ensuring it is slightly larger than the plate. Reattach the ring to secure the parchment in place. Spread the cream filling evenly in the pan, leaving a small ¼-inch border around the edges. Remove the ring and place the pan in the freezer to firm up the filling.

While the filling is chilling, preheat your oven to 350°F (175°C). In a large bowl, whisk together the melted butter, vegetable oil, light brown sugar, granulated sugar, and molasses until well combined.

Add the egg and vanilla extract to the mixture, then stir in the cinnamon, baking powder, and kosher salt. Mix in the quick oats, followed by the whole milk to create a thin batter. Finally, whisk in the flour until the mixture is smooth and creamy.

Once the cream filling is firm, remove it from the freezer and take it out of the springform plate, keeping it on the parchment paper. Reassemble the springform pan and spray the inside with nonstick spray. Line the bottom plate with another sheet of parchment paper as before.

Spread half of the dough mixture evenly across the bottom of the prepared pan. Carefully place the cream filling in the center of the dough and gently press it down to secure it. Top with the remaining dough, spreading it all the way to the edges.

Bake in the preheated oven for 30 to 35 minutes, or until the edges are golden brown, the center is puffed, and the surface feels dry to the touch. The center may still be slightly jiggly due to the melted cream filling, but it will firm up as it cools.

Allow the bars to cool in the pan for about 30 minutes. Afterward, remove the ring and chill the bars in the refrigerator for about two hours or until completely cooled. Once chilled, they are ready to be sliced and enjoyed!