Melt the butter and let it cool slightly. Crush whole Oreos (cream included) into fine crumbs using a food processor, or place them in a zip-top bag and crush with a rolling pin. Stir the crumbs with a pinch of salt, then add the melted butter and mix until evenly moistened.

Press the mixture into the bottom and slightly up the sides of an 8-inch or 9-inch springform pan. Use the back of a spoon or a small measuring cup to press firmly and evenly without over-packing. Chill the crust in the refrigerator for at least 30 minutes (or 15 minutes in the freezer) before filling.

Place the gelatin sheets in a small bowl of cold water and let them soak until softened.

In a small saucepan, warm the smaller amount of cream with the sugar and lemon juice over medium heat. Stir until the sugar dissolves completely and the cream comes just to a simmer.

Remove the saucepan from the heat. Squeeze out the excess water from the gelatin and whisk it into the hot cream until fully melted. Let this mixture cool to room temperature.

In a large mixing bowl, whip the cream cheese with an electric hand mixer until smooth, light, and fluffy. Using a rubber spatula, gently fold the cooled gelatin mixture into the cream cheese until fully combined. At this stage, fold in the chopped Oreo pieces.

In another bowl, whip the larger amount of heavy cream with the vanilla extract until it reaches the stage just before stiff peaks. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Work slowly and carefully so the mixture stays airy and fluffy.

Pour the Oreo cream cheese filling into the prepared crust. Use an offset spatula to smooth the top evenly.

Refrigerate for at least 6 hours, or preferably overnight, until the cheesecake sets.

Once fully set, run a thin knife around the edge if needed, then gently release the springform ring to remove the cheesecake.

Whip the heavy cream, cream cheese, and powdered sugar together for 1–2 minutes until the mixture becomes light, fluffy, and pipeable. Move frosting into a piping bag fitted with Wilton 1M piping nozzle tip and pipe frosting on top. Decorate the cheesecake with a few Oreo pieces and crumb.