Directions:
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Also, prepare a large roasting pan that can fit the springform inside.
In a small bowl, mix together the graham cracker crumbs, melted butter, vanilla extract, and brown sugar until well combined. Press this mixture evenly across the bottom and sides of the springform pan. Lay the Lemon Oreo cookies on top.
In a mixing bowl, beat the softened cream cheese until smooth. Add cornstarch and sugar, then mix in the egg. Next, add the sour cream, vanilla, heavy cream, and lemon zest until the mixture is smooth.
Pour the cheesecake batter into the prepared pan and tap it to settle. Wrap the pan with foil and place it inside the roasting pan with hot water halfway up. Bake for 60-65 minutes. Turn off the oven and keep the cheesecake inside with the door slightly open for 5 minutes.
Remove the foil and let the cheesecake cool on the counter. Once cooled, refrigerate for at least 4 hours.
Spread whipped cream topping on the chilled cheesecake and sprinkle the chopped Lemon Oreo cookies on top. Enjoy!
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