Monster Cookie Dough Cheesecake

Heat oven to 350°F. Grease 9-inch springform pan with baking or cooking spray.
Make cookie dough according to package directions.
Add the mini M&Ms, mini chocolate chips, and quick oats.
Press 1 cup of the cookie dough into the springform pan. Bake for 5 minutes.
Take 1 cup of the cookie dough and roll into tiny balls, about the size of a nickel, and set aside.
With the remaining cookie dough, break into pieces and put on a baking sheet. Bake for about 5 minutes, just until crunchy.
In a large mixing bowl, beat cream cheese until smooth.
Add white and brown sugars, beating until light and fluffy. Add peanut butter and vanilla; mix well.
Add eggs, one at a time, beating well after each addition. Do not over beat.
Pour 1/2 of the cheesecake batter into pan. Scatter the cookie dough balls on top and then cover with the remaining cheesecake batter.
Bake at 350°F 50-55 minutes or until the top starts to turn a light brown and the center still looks a little shiny.
Remove from oven and cool at room temperature 2 hours. Refrigerate at least 12 hours before serving. Top with baked cookie crumbs when ready to serve.