Place cookies and macadamia nuts in a food processor and process until the mixture is a small crumb. You do NOT need to remove the filling from the Oreos! Stir the crumbs into the butter with a fork, then press into the bottom and up the sides of a 9-10” springform pan that’s been sprayed with nonstick cooking spray.

Chill crust while preparing filling.

Beat cream cheese and sugar with a hand or a stand mixer until smooth. Mix in lemon juice and vanilla. Slowly mix in whipped cream until mixture is smooth without lumps.

Spread cheesecake evenly in crust. Chill at least 4 hours or until set. Drizzle with hot fudge sauce, top with whipped cream and more chopped macadamia nuts, if desired.

Store in refrigerator for up to 2 days.