Prepare the crust by pulsing 30 Golden Oreo cookies into fine crumbs, then mix with 1/3 cup melted butter and press into a 9-inch pie pan. Freeze for 5 minutes.

Make the filling by beating 2 packages of softened cream cheese with 1 can of sweetened condensed milk until smooth, then mix in 3/4 cup lemon juice and 1 teaspoon lemon zest.

Whip 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until smooth.

Spread the filling into the crust and swirl 1/4 cup cooled seedless blackberry jam on top.

Chill the pie covered in plastic wrap for 4 to 6 hours.