Prep your pan: Grease a 9-inch springform pan lightly and line the bottom with parchment. This makes slicing and unmolding cleaner.

Make the crust: Add about 24 Oreos (filling and all) to a food processor. Pulse to fine crumbs. Stir in the melted butter until it resembles wet sand.

Press the crust: Pour crumbs into the pan and press firmly into an even layer, going slightly up the sides. Use the bottom of a flat measuring cup for a smooth, compact crust. Chill while you make the filling.

Whip the cream: In a cold bowl, whip heavy cream and powdered sugar to stiff peaks. Set aside in the fridge. This step gives the cheesecake lift and helps it set without gelatin.

Beat the cream cheese: In a separate large bowl, beat softened cream cheese, granulated sugar, vanilla, lemon juice (if using), and a pinch of salt until very smooth and fluffy. Scrape the bowl a couple of times to avoid lumps.

Fold in the whipped cream: Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Fold in the rest in two additions until no streaks remain. Don’t deflate the mixture.

Add the Oreos: Chop or crush 8–10 Oreos into chunky pieces. Fold them into the filling so you get pockets of cookie throughout.

Fill the pan: Spoon the filling over the chilled crust. Smooth the top with an offset spatula. Tap the pan lightly on the counter to release any large air bubbles.

Chill to set: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. The longer chill helps clean slices and a firm, creamy set.

Decorate and serve: Before serving, top with more crushed or halved Oreos, mini Oreos, or chocolate shavings. Run a thin knife around the edge, release the springform, slice with a hot, dry knife, and enjoy.