Crush the Oreos either manually (rolling pin to a ziploc bag with oreos in it) or in a food processor. Stir in the melted butter and salt.
Press the crust into a buttered springform pan, pressing the crumbs in to build up the sides by about 2 inches. If you do not have a springform pan then use a 9 inch pie plate, but if it is not very deep then hold back on some of the crust.
Pack it in well and refrigerate
Sprinkle the gelatin onto a tbsp of cold water in the tiniest bowl you have and set aside.
Whip the cream cheese on medium speed just until smooth
Add HALF CUP of the sugar in and mix on medium speed till combined - the mixture should not look grainy
Mix in the vanilla extract and lemon juice.
Add a tbsp of hot water into your gelatin mix until it dissolves. Set aside.
Now in a separate bowl - with clean whisks - whip the cream and remaining sugar until you get nice peaks, the cream will be thicker and hold its shape
Fold the cream into the cheesecake mix until it's evenly distributed then strain in your gelatin mixture and whip it for 5 seconds just to disperse.
Pour onto your crust and smooth the top.
Refrigerate for 4-6 hours or overnight until it's nice and cold!