Easy Triple Lemon Oreo Cheesecake

1. Pulse the Lemon Oreos in food processor, until crushed.
2. Add melted butter and sugar. Pulse to mix.
3. Press the crushed Oreo mixture into the bottom of a springform pan and and partway up the sides.
4. Refrigerate at least 30 minutes until crust is firm.

1. Beat cream cheese, lemon juice and sugar until well mixed. Set aside.
2. In another bowl, add 1 cup of boiling water to gelatin and stir to dissolve, then set aside to cool.
3. Whip the heavy cream with powdered sugar until stiff peaks form. Take care not to go to far, to a butter stage.
4. Once gelatin has cooled and begun to thicken, fold it into the whipped cream and mix gently. Then, fold in the cream cheese mixture until evenly blended.
5. Fill Oreo crust with the cheesecake mixture, spreading to even out if necessary.
6. Top with crumbled Lemon Oreos & dollops of lemon curd or freshly grated lemon zest
7. Refrigerate for at least 4 hours or until firm.

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