Instructions
Step 1: In a bowl, combine crushed Oreos and melted butter. Press the mixture firmly into the bottom of a springform pan to form the crust. Place in the fridge to chill.
Step 2: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Step 4: Add lemon juice, lemon zest, and vanilla extract to the cheesecake filling. Mix gently until combined.
Step 5: Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until fully set.
Step 6: Before serving, drizzle with caramel sauce, top with whipped cream, extra crushed Oreos, and garnish with lemon slices.
Storage Information
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month.
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