Place Oreo cookies into a food processor, blend, and separate the mixtures (you're going to need Oreo crumbs for the crust, inside the cheesecake, and for garnishing).
Add melted butter to the Oreo crumbs you're going to use for the crust and mix together. It should have the consistency of wet sand.
Shape the cookie crust inside the mini cheesecake pan or springform pan
Add the room temperature cream cheese to your standing mixer and mix for a couple of mins.
Add the sugar, sour cream, vanilla extract, lemon zest, and eggs to the cream cheese.
Make sure the cheesecake mixture doesn't have huge lumps of cream cheese and then add the Oreo crumbs and stir.
Place the cheesecake mixture into your mini cheesecake pan or springform pan.
Bake in a preheated oven at 350 degrees for 25 mins if using a mini cheesecake pan or 1 hour if using a springform pan.
Refrigerate cheesecake for a minimum of 4 hours before eating.