Prepare the springform pan. Spray the interior sides and bottom of the pan with cooking spray.
Preheat the oven to 325F.
In a food processor, combine the golden Oreos and butter. Pulse until the mixture forms a wet sand texture. Then press the crumb mixture into the bottom of the springform pan to form the crust. Chill while making the cheesecake mixture.
In a large bowl, beat the cream cheese until smooth and fluffy. While still beating, add in sugar and then eggs one at a time. Beat until smooth. Then scrape the sides of the bowl to ensure everything is being incorporated.
Add sour cream, vanilla extract, lemon extract, and heavy whipping cream. Beat on high speed until thoroughly mixed.
Beat in the lemon zest and cornstarch at low speed. Scrape sides again. Now transfer into your springform pan and spread evenly.
Place a large roasting pan in the oven and place the cheesecake springform in the roasting pan's center. Carefully pour hot water in the roasting pan to about halfway up the springform pan.
Bake for 45 minutes. After 45 minutes, turn the oven off and open the oven door. Let continue cooking for another 45 minutes. Then remove from the oven and let rest for 10 minutes on the counter. Gently run a butter knife along the exterior of the cheesecake to release it from the pan. Then put in the fridge to cool for at least 6 hours.
After it is chilled, serve sliced with whipped cream on top.
Notes
Softened cream cheese will create the smoothest texture.