Crush cookies and mix with melted butter. Press into the bottom of a 6” springform pan. Refrigerate for 30 minutes.
In a large mixing bowl, combine the softened cream cheese and fresh lemon juice. Using a mixer, beat for a couple of minutes until well combined.
Add the sweetened condensed milk and beat for another 2-3 minutes or until light and fluffy.
Spoon cheesecake batter into the prepared springform pan and add a small sprinkling of lemon zest to the top of the cheesecake. Refrigerate overnight.
Remove springform outer ring and place thinly sliced lemon slices around the edge of the cheesecake.
Slice and serve.