Place about 24 Oreos in a food processor or zip-top bag and crush until fine crumbs form, measuring out about 1 3/4 cups. This creates your crunchy, chocolaty crust base.
Mix the crushed Oreos with 4 tablespoons of melted butter in a bowl until the crumbs are evenly coated and resemble wet sand. This helps the crust hold together when pressed.
Press the Oreo mixture firmly into the bottom of a springform pan, using the back of a spoon or your fingers to create an even layer. Chill the crust in the fridge for about 15 minutes to set.
While the crust chills, soften the cream cheese in a mixing bowl and beat until smooth and fluffy, about 2 minutes. Add in the sugar, vanilla extract, and lemon juice, mixing briefly to combine.
In a separate bowl, whip the heavy cream with an electric mixer or whisk until stiff peaks form, listening for the telltale crackle when it reaches full stiffness.
Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care to keep the mixture light and airy. This creates a creamy, fluffy filling with a rich chocolate flavor.
Pour the filling over the chilled crust, spreading it evenly with a spatula. Smooth the surface and cover loosely with plastic wrap.
Refrigerate the cheesecake for at least 4 hours or overnight until the filling is firm and glossy on top, with a smooth, dense appearance.
Once set, carefully remove the sides of the springform pan. Decorate the top with additional crushed Oreos or chocolate shavings if desired, then slice with a warm, sharp knife for clean pieces.
Serve the cheesecake chilled, enjoying its rich, creamy texture with a crunchy Oreo crust and glossy, chocolatey top. Delight in this quick, no bake treat that’s perfect for late-night cravings or spontaneous gatherings.
