Begin by placing oreos in a food processor and crushing them until you get fine cookie crumbs.

Place the cookie crumbs in a bowl and add melted butter, stir until crumbs and butter are thoroughly mixed.

Use an 8x8 dish and add parchment paper to the bottom of the dish. Then pour the cookie crumbs into the dish and press the crumbs into the bottom of the dish. You can use the back of a spoon to press the crumbs into the corners. Place in the freezer until you are ready to pour the first layer of cheesecake.

In a large mixing bowl, mix cream cheese and powdered sugar, stir until combined and then add One cinnabon pudding cups and mix well with the cream cheese filling. Stir until the cheesecake layer is smooth and mixed evenly.

Add the cheesecake layer to the crust layer and spread evenly. Place in the freezer while you mix up the next layer.

In a large mixing bowl, add vanilla pudding mix and the 5 remaining cinnabon pudding cups, then add milk and stir until a thick pudding has formed. Next, add one cup of cool whip and stir again.

Place the pudding layer on top of the cheesecake layer and spread evenly.

Add an even layer of cool whip over the top of the pudding layer and place back in the freezer for 10 minutes to set.