Line a 9"x13" baking pan with parchment paper so it hangs over the edges. Press it down inside. Preheat the oven to 300 degrees Fahrenheit.

In a large zip top bag, add your Lemon Creme Oreos and seal the top. Use a rolling pin to crush and mash the Oreos well. Pour your melted butter inside the bag, seal it, and use your hands to squish the bag around and combine all of it.

Press the crust mixture evenly into the prepared pan, making sure to pack it in there as best as possible. Place crust in the oven and bake for 9 minutes.

While crust is baking, prepare the cream cheese layer by first adding softened cream cheese to the bowl of an electric mixer and mixing on medium-high speed until the mixture is nice and creamy and no lumps remain. Be sure to scrap down the sides in between.

Next, add the sour cream, sugar, fresh lemon juice and lemon rind and mix until incorporated. Add the eggs one at a time and mix in between.

Spread cream cheese mixture over the baked crust and return the pan to the oven. Bake for approximately 50-55 minutes, or just until it's set (not super jiggly) and done. You don't want to see a lot of browning on top.

Let it cool for at least an hour at room temperature, then cover with foil and place it in the fridge to chill for 3-4 hours.

Carefully lift the cheesecake from the pan using the parchment paper. Slice into bars and serve.