Grease a 9" springform pan on the bottom and up the sides.

Preheat the oven to 350 °F (176 °C).

Place the crust ingredients in a food processor. Process for about 30 seconds or until when pinched together, it easily holds together.

Pat over the bottom and up the sides of the prepared springform pan. It won't make it all the way to the top.

Bake for 14-18 minutes3 or until lightly brown (prepare the filling while the crust bakes).

Remove from the oven and let cool for 5 minutes before pouring in the cheesecake filling.

The store-bought crust will be already baked so just fill it. If using a homemade graham cracker crust, you need to let it cool completely before filling!

Turn the oven down to 325 °F (163 °C).

In a large mixing bowl, beat the cream cheese and sugar using an electric hand mixer at medium speed. Beat just until well combined and creamy.

Mix together the milk and cornstarch until no lumps remain. Add this and the remaining ingredients to the cream cheese mixture. Beat on low until well incorporated. Overbeating will make cracks so don't overmix.

Pour over the crust. It was the perfect amount for the crust. If you have too much filling, don't pour it over the crust.

Bake for 45 minutes. The middle will still be a little jiggly.

Remove to a rack to cool for 2 ½ hours.

Use a knife to run around the inside of the pan to loosen the crust from the pan.

Chill for at least 4 hours before cutting.

If the homemade oat crust is very firm and too difficult to cut straight from the fridge, let the cheesecake sit at room temperature for 20-30 minutes.

Cover and refrigerate any leftovers for up to 5 days. It can also be frozen whole or in pieces and thawed overnight in the fridge.