Step 1

Place Oreo cookies into food processor and pulse until fine crumbs, or place in baggie and crush with rolling pin.

Step 2

Mix melted butter into cookie crust, then mix well and place in 9" pie plate, pressing well to form a crust. If you would like to see more how to do it, visit this post Oreo Cookie Crust. Add a little extra butter (up to 2 tablespoons) if you want your crust to really stick together.

Step 3

Place in freezer for about 30 minutes while you make the pie filling.

Step 4

In a large mixing bowl add cream cheese and Mascarpone cheese and mix with hand mixer or hand whisk (muscles!) or in a stand mixer for 1-2 minutes until light and fluffy.

Step 5

With mixer on, slowly pour in lemon juice and lemon zest until combined and smooth.

Step 6

Slowly pour in condensed milk while mixing, once all sweetened condensed milk is mixed, increase speed on mixer to high and mix well scraping down sides once or twice, for 2 minutes until thick and smooth.

Step 7

Pour lemon cream cheese filling into the prepared cookie crust, lightly cover with plastic wrap and refrigerate at least 4 hours, preferably 8-10 hours.

Step 8

Decorate if desired with fruit or whipped cream just prior to serving.

Step 9

Add heavy whipping cream to a bowl or stand mixer, using the whisk attachment beat until thickened, then add vanilla extract and powdered sugar to desired taste, continue whipping until stiff peaks form, just before it turns to butter.

Step 10

Spoon into plastic bag or piping bag with desired tip and either store in fridge until ready to use, or pipe in desired pattern.