In a small bowl combine Oreos and melted butter.
Press into bottom and slightly up upsides of prepared pan. Bake for 5-8 minutes just until set and lightly golden brown
Beat cream cheese for 3 minutes on medium speed. There should be no lumps.
Beat the Cream Cheese
Rub the lemon zest into the sugar, this will take a few minutes. This is helping release the oils from the zest infuse into each sugar granule to create a stronger, deeper lemon flavor.
Make Lemon Sugar
Add sugar-lemon mixture to cream cheese. Then add heavy cream, sour cream, lemon juice, and lemon extract- mixing until fully combined
Add More Ingredients
Add in eggs one at a time, it is important to mix the cheesecake on low at this point, you do not want to incorporate any air into the batter, this will cause cracks.
Add the eggs
Pour into the prepared pan. Prepare a water bath. Bake until the middle of the cheesecake, should jiggle just a little bit
Bake the cheesecake
Turn oven off and let cool in the oven for 1 hour then wrap with plastic wrap. Let sit in the fridge overnight. Then decorate.
Chill the Cheesecake