Whip 1 1/2 cups of the heavy whipping cream in the bowl of an electric mixer until bubbly.
Add the powdered sugar a little bit at a time, whisking on high speed between each addition. Continue to beat on high speed until stiff peaks form.
Transfer to another bowl and store in the refrigerator until ready to use. Clean the bowl of your mixer to get ready for the next step.
Beat the cream cheese on medium-high speed in your mixer bowl for two to three minutes until it's light and fluffy.
Mix in the brown sugar and cinnamon.
Mix in the remaining two tablespoons of heavy whipping cream and the vanilla.
Mix in the chopped oatmeal cream pies and let action of the mixer break them up even smaller.
Gently fold in the chilled whipped cream until it is well combined.
Line a 9" square baking dish with foil, covering the bottom and sides of the pan.
Evenly distribute the mixture in the pan and freeze for 2 to 3 hours until the mixture is slightly frozen, but soft enough to cut through.
Remove the frozen cheesecake from the pan by lifting the edges of the foil.
Cut into 8 equally-sized bars.
Place a popsicle stick about 2/3 of the way into each bar and transfer to a parchment-lined cookie sheet.
Return the bars to the freezer for another 2 to 3 hours until they are completely firm.
Chocolate Coating Instructions
Combine the chips and oil in a microwave-safe bowl. Microwave in 30 second increments until the chocolate starts to melt. Then, whisk until it is completely smooth.
Pour the melted chocolate into something tall enough to dip a whole popsicle into (I like to use a large glass measuring cup).
Dip the popsicles one at a time, immediately returning them to the parchment-lined cookie sheet in the freezer.
Buy No-Bake Treats so you can make all of the rest of Julianne's recipes!