Preheat oven to 350F. Take about 16 of the divided cookies (so you should have 32 "halves"), put them into a ziplock bag and crush them with a rolling pin.

Pour the cookie crumbs into a springform pan, add melted butter, and press into the bottomto form cookie crust.

Beat cream cheese, heavy cream, sour cream, sugar, vanilla, and lemon juice on medium speed in a large bowl with an electric mixer. Add one egg at a time and mix well to combine. You want a fairly light looking filling.

Add in the remaining oreo cookies - and some of the oreo filling, if desired. Crush them with your hand and fold into the filling.

Pour filling in the prepared pan, over the cookie crust. Smooth out top. Add chocolate sauce on top and swirl with a toothpick to create a marble effect. Add mini oreos for decoration, if desired.

Bake for 45 minutes until just set in the middle. Turn off the oven, crack open the oven door a little, and leave the cheesecake to cool for about 2 hours. Refrigerate overnight (or at least for 3-4 hours) before serving.