Place 20 Oreo cookies in a food processor and 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.

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 vegan cream cheese, lemon juice, melted coconut oil, and sugar in a blender and 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.