Separate the Oreo cookies from the cream filling. You only need to keep the cookies. Place the cookies in a food processor and pulse on high until you have crumbs.

Melt butter and add to a medium mixing bowl with the cookie crumbs.

In a 9-inch springform pan add your Golden Oreo mixture and Press the crust mixture into the bottom and up the sides of a 9-inch springform pan.

Place the pan in the refrigerator for 1 hour for the crust to set.

Whisk together fresh lemon juice and the gelatin in a small bowl and let sit for 5 minutes. Add the condensed milk to the gelatin mixture and whisk until combined.

In a bowl of a stand mixer, add the softened cream cheese and granulated sugar. Mix on high until fully combined, and take time to scrape the sides of the bowl. Add the sour cream, lemon zest, and gelatin mixture to stand mixer bowl and continue mixing on high speed until everything is incorporated and smooth.

Remove the bowl from the mixer and fold in the whipped topping.

Pour or scoop the cheesecake filling on top of the prepared crust. Place the cheesecake into the fridge for 5-6 hours, or until completely set. The cheesecake should look and feel firm.