Whisk sugar, lemon zest, and lemon juice in a medium saucepan. Whisk the eggs in a small bowl and then whisk into the lemon mixture.

Cook the mixture over medium-low heat, whisking constantly, until it’s thick and pudding-like, about 6-8 minutes. Remove from the heat and whisk in the butter pieces until completely melted and smooth.

Strain through a fine-mesh sieve, using a rubber spatula to press the mixture through the sieve into a bowl. Press plastic wrap directly onto the lemon curd, to prevent a skin from forming. Refrigerate until cool. Can refrigerate for up to 5 days or freeze in a resealable bag for several months.

Preheat oven to 350°F. Prepare 9 to 10-inch springform pan by coating bottom with non-stick spray. Place parchment paper circle. Spray bottom and sides of pan again liberally.

Place cookies in food processor and pulse until fine crumbs. Add melted butter and mix until incorporated.

Place crust crumbs in prepared springform pan. And press until flat in bottom.

Bake crust in 350°F (177° C) oven for 10 minutes. Remove and allow to cool.

Raise oven temperature to 450°F (232° C) to prepare to bake cheesecake.

While crust is baking, prepare cheesecake batter. Place heavy cream in microwave for 30-60 seconds. Pour warm cream over measured white chocolate and stir until smooth. Heat mixture for 15-30 seconds if not melted completely. Set aside to cool. It will resemble a paste.

Place cream cheese in a large bowl. With hand mixer on low speed, cream the cream cheese. Add sugar and flour. Continue to cream on low speed until well blended. Add room temperature white chocolate paste and mix on low until smooth.

On low speed, blend in eggs, one at a time. Scrape bowl well and blend if needed until smooth. Add lemon emulsion and lemon curd. Mix on low speed just until combined. Scrape bowl and mix again until no white remains.

Add about ½-¾ cup of the batter onto the cooked lemon cookie crust in the springform pan. Spread carefully to the edges while not disturbing the cooked crust. Add one layer of horizontally placed lemon Oreos, just around the outer edge of the cheesecake—not in the center.

Pour the remaining cheesecake batter into the springform pan, up to the top edge. Smooth with a spatula.

Bake at 450° F (232° C) for 10 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 30 minutes. Turn off oven, but leave cheesecake in oven for another 40 minutes with the oven door closed.

Remove from oven and allow to cool at room temperature. Run a knife between the cheesecake and the side of the pan to release and prevent cracking as cheesecake shrinks. Cool completely until room temperature. Chill in refrigerator for at least 2 hours before adding lemon curd white chocolate ganache to the top.

Make lemon curd white chocolate ganache by adding lemon curd and 1/3 cup heavy cream in a microwave save bowl. Stir well until incorporated, then heat for 1-2 minutes, until steaming. Pour onto white chocolate chips and stir until smooth. Heat in microwave for 15-30 seconds more if not melted. Allow to cool slightly, but not set up.

Remove cheesecake from springform pan. Smooth sides of cheesecake with a plastic bench scraper or metal spatula. Spread lemon curd white chocolate ganache on top of cheesecake with a spatula. Smooth and nudge toward edge of cheesecake top, but leave a slight edge. Return to refrigerator (or freezer) to harden the ganache. Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.