Preheat oven to 350 degrees F. Spray a 9x13 baking dish with non-stick cooking spray; set aside.
Crust: Mix first 5 ingredients throughly. Add in cold butter and mix until resembles pea size crumbs.
Reserve 1 cup mixture for topping. Press remaining oat mixture onto bottom of prepared pan.
Pumpkin Cheesecake Filling: In a medium bowl, add cream cheese, sugar, cornstarch and pumpkin pie spice. Using your hand mixer, mix until ingredients are incorporated.
Mix in eggs and pumpkin puree, until creamy. Pour over crust in pan.
Sprinkle remaining oat mixture on top of cheesecake.
Bake 45-50 minutes, or until knife inserted comes out clean. Cool completely then refrigerate for 2 hours. Cut into squares, serve & enjoy!