Place 24 Oreos in a food processor or seal in a plastic bag and crush with a rolling pin until fine crumbs form. Set aside 2 tablespoons of crumbs for topping.
Pour melted butter over the Oreo crumbs and stir until evenly coated. Press this mixture firmly into the bottom of a springform pan to form an even crust. Chill in the fridge for 15 minutes to set.
In a mixing bowl, beat softened cream cheese with powdered sugar until smooth and creamy, about 2-3 minutes. Add vanilla extract and lemon juice, mixing until well combined.
In a separate bowl, whip chilled heavy cream with an electric mixer until soft peaks form, about 2-3 minutes. Be careful not to over-whip.
Gently fold the whipped cream into the cream cheese mixture in thirds, using a spatula. Mix just until combined to keep the filling airy and light.
Pour the creamy filling over the chilled Oreo crust and smooth the top with a spatula. Sprinkle the reserved Oreo crumbs evenly over the surface for added crunch and visual appeal.
Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the cheesecake is firm and well set.
Once chilled, carefully remove the sides of the springform pan. Slice with a sharp knife dipped in hot water for clean cuts. Garnish with extra Oreos or drizzle with chocolate if desired, then serve and enjoy!
