Crush the cookies into crumbs, add the melted butter, and press the mixture firmly into the bottom of a pan lined with a parchment circle.

For the filling, mix the cream cheese by hand with a whisk, add the eggs one at a time, stir in the sugar, then finish with vanilla, lemon juice, and zest.

Pour the filling into the pan and bake in an oven preheated to 160°C for one hour. The finished cheesecake will turn golden, be firm at the edges, and slightly wobbly in the center.

Turn off the oven and let the cheesecake cool inside it, then remove, cover with foil, and let set in the fridge for 3-6 hours, or preferably overnight. Decorate as you like - I used raspberries.