Crush 24 Lemon Oreo cookies, including their filling, in a food processor until fine crumbs form. Add the melted butter and pulse until the crumbs are evenly moistened.

Press the crumb mixture firmly over the bottom and up the sides of a 9-inch pie plate. Use the flat bottom of a measuring cup to compact the crust into an even layer.

Refrigerate the crust for 20 to 30 minutes while preparing the filling. For a firmer base, it may be frozen for 10 to 15 minutes instead.

Beat the softened cream cheese and powdered sugar until smooth and creamy. Mix in the vanilla extract, fresh lemon juice, and lemon zest until fully combined.

Gently fold in the thawed whipped topping until no white streaks remain. Avoid aggressively beating at this stage so the filling keeps its light volume.

Spoon the filling into the chilled crust and smooth the surface. Sprinkle with crushed Lemon Oreos, then add whipped cream, lemon slices, or extra zest if desired.

Cover the pie and refrigerate for at least 6 hours, preferably overnight, until firm enough to slice cleanly. Cut with a sharp knife, briefly warming and wiping the blade between slices for the neatest presentation.