Spray a 9-inch springform pan with cooking spray.

Add the Oreos to a large food processor and pulse until they resemble fine crumbs. Add the melted butter and pulse until combined with the crumbs.  

Press the crust mixture into the bottom and up the sides of the springform pan. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, add the heavy whipping cream. Beat on high until stiff peaks form. You will know it is done when you pull the whisk attachment out and the peaks of the whipped cream do not fall. Transfer the whipped cream to a different bowl.

Add the cream cheese to the bowl of the stand mixer. Use the paddle attachment to beat for 1 to 2 minutes, until creamy and no lumps remain. Add the condensed milk, lemon zest and lemon juice, and beat until combined.

Using a spatula, fold in the whipped cream until combined. Pour the cheesecake filling into the crust. Top with Oreo crumbs.

Refrigerate for at least 4 hours. If you want a bit of a firmer texture,put it in the freezer for a couple of hours. Cut into slices and enjoy!