Place 20 Oreo cookies in a food processorand blend until they are crushed into tiny pieces. (You can also put them in a bag and hit them or roll a rolling pin over them until they are crushed).
Mix 1/4 cup of melted refined coconut oil with the crushed sandwich cookies and then press the mixture to the bottom of a springform pan.
Place in the refrigerator to cool while you make the filling.
To make the filling of the Oreo cheesecake
Set out vegan cream cheese about 1 hour before making the cheesecake to warm up to room temperature or place it in the microwave for about 20 seconds.
Put about 8-10 cookies in a sealed plastic bag and hit with the back of a wooden spoon a few times until they are crushed into pieces (about 1/4 inch in size and set aside).
Put 2 cups vegan cream cheese, 2/3 cup sugar in a blender, 1/2 cup melted coconut oil, 1/4 cup lemon juice, and 1 teaspoon vanilla into a blender or food processor, then blend until creamy. (You may have to stop and scrape the edges a few times).
Pour the cheesecake mixture into a bowl and fold in the crushed Oreos. (Don't over stir).
Pour your cheesecake mixture on top of the Oreo crust and use a spatula to flatten it out.
Place the cheesecake back in the refrigerator for at least 2 hours to firm up.
Decorate the top of the cheesecake with more full Oreos, crushed Oreos, and vegan buttercream frosting if desired.
Notes
Make sure to let the cream cheese warm up to room temperature before blending. This gives you a creamier more consistent texture.
Use refined coconut oil, regular unrefined coconut oil will give your cheesecake a strong coconut flavor.
Fold in the cookie crumbs just enough to combine them. If you over-stir it after adding the cookies, your cheesecake will be brown from the chocolate.
Plan ahead and make the cheesecake at least a few hours before you plan to serve it.