1Crust: Mix graham cracker crumbs or oatmeal raisin crumbs, sugar and butter; press firmly on bottom of 9 inch spring form pan.
Bake at 350 degrees for 10 minutes.
2Bake cookies as directed on package for 16 minutes at 350 degrees. Cool 10 minutes. Crumble cookies into very small pieces or crush oatmeal raisin cookies.
3In a large bowl, beat cream cheese, sour cream and sugar until smooth, (medium speed of mixer), about 3 minutes.
4Beat in eggs, one at a time, just until blended.
5On low speed, beat in flour, vanilla and salt; blend well, about 2 minutes. Pour batter evenly into crust.
Fold in crumbled cookies. or you can layer cookies by spooning 1/3 filling, then 1/2 crushed cookies. Sprinkle with cinnamon-sugar mixture. Add the last bit of filling and finish the top of cake with cookie crumbs and more cinnamon-sugar mixture.
6Bake 1 hour to 1 hour 10 minutes or until almost set. Cool completely on rack, about 1 hour.
Refrigerate at least 6 hours or overnight.
Baking in a water bath prevents cracking.