Oreo Cookies & Cream No-Bake Cheesecake

Ingredients

Beat heavy cream until medium peaks form. Set aside.
Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
Add cream cheese mixture to heavy cream and beat until incorporated.
Gently fold in crushed Oreo cookies.
Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
Refrigerate for at least 6 hours to set or overnight for best results.
Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.