Step 1

Pulse the Lemon Oreos in food processor, until crushed.

Step 2

Add melted butter and sugar. Pulse to mix.

Step 3

Press the crushed Oreo mixture into the bottom of a springform pan and and partway up the sides.

Step 4

Refrigerate at least 30 minutes until crust is firm.

Step 5

Beat cream cheese, lemon juice and sugar until well mixed. Set aside.

Step 6

In another bowl, add 1 cup of boiling water to gelatin and stir to dissolve, then set aside to cool.

Step 7

Whip the heavy cream with powdered sugar until stiff peaks form. Take care not to go to far, to a butter stage.

Step 8

Once gelatin has cooled and begun to thicken, fold it into the whipped cream and mix gently. Then, fold in the cream cheese mixture until evenly blended.

Step 9

Fill Oreo crust with the cheesecake mixture, spreading to even out if necessary.

Step 10

Top with crumbled Lemon Oreos & dollops of lemon curd or freshly grated lemon zest

Step 11

Refrigerate for at least 4 hours or until firm.