Cream Filling

1. Melt the white chocolate chips in the microwave in 30 second intervals until smooth. It shouldn’t take more than 60 seconds total (be careful not to overheat otherwise the chocolate can seize up). Set aside. 
2. In a medium bowl, using a mixer or a fork, mash and mix together the cream cheese, butter, and salt until combined. Then mix in the powdered sugar until smooth, followed by the white chocolate. Mix until no lumps remain.
3. Using a 9” springform pan, remove the ring and place a sheet of parchment paper on the bottom plate, using a piece that’s slightly larger than the plate. Place the ring back on to now have a tightly covered bottom. Spread the filling in an even layer, leaving a tiny ¼” empty border around the edges. Remove the ring and place the plate in the freezer. 

Oatmeal Cream Pie Batter

1. In the meantime, make the dough. Preheat the oven to 350F.
2. In a large bowl, whisk together the butter, oil, sugars, and molasses until well combined. Then mix in the egg and vanilla, followed by the cinnamon, baking powder, and salt.
3. Whisk in the oats to distribute, then whisk in the milk to create a thin batter. Last, whisk in the flour to create a smooth and creamy consistency.
4. By now, the filling should be frozen firm. Remove it from the springform plate but keep it on the paper in the freezer. Put the pan back together and spray the inside with nonstick spray. Remove the ring and place a sheet of parchment on the bottom plate the same way we did for the cream filling. Secure the ring back on to now have a fully greased pan with a parchment-lined bottom.
5. Spread half of the dough into the bottom of the pan. Remove the cream from the freezer and peel back the paper. Place the cream into the center of the pan and lightly press in to secure it in place. Spread the remaining dough on top all the way to the edges.
6. Bake for 30 to 35 minutes or until the edges are golden, it’s puffed through to the center, and the surface feels dry to the touch. The center will be a little jiggly but that’s because the cream filling is melted in the center. It will firm up once chilled.  
7. Allow to cool in the pan for about 30 minutes, then remove the ring and chill for about two hours or until completely cooled.
8. Then they’re ready to slice and enjoy!