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Preheat the oven to 375 degrees F.
Place the 25 Oreo cookies in a blender or food processor and pulse until they are fine crumbs.
Dump the crumbs into a large bowl along with the melted vegan butter and stir until moist. They will still be crumbly.
Pour the crumbs into a 9-inch pie dish and press evenly over the bottom and up the sides. I often use a flat bottomed glass cup to help flatten the crust evenly.
Bake for 7 minutes. Remove from heat and let cool while you make the cheesecake filling.
In the bowl of a stand mixer with a whisk attachment, or using a handheld mixer, beat the vegan cream cheese until smooth, or about 1 minute.
Add the coconut cream, sugar, lemon juice and vanilla and beat until smooth and creamy, scraping down the bowl as needed.
Lastly, add the melted coconut and crushed or chopped Oreos and mix in until the coconut oil is incorporated and the cookies are mixed in. The filling will start to thicken when you add the coconut oil.
Pour the filling into the cooled crust and spread out evenly.
Chill in the refrigerator for at least 4-6 hours so it can become firm.
Pipe coconut whipped cream or vegan vanilla frosting on top of the cheesecake and decorate with whole Oreos or cookie crumbs, as desired. Enjoy!