For the Crust

1. Grind Oreos into a fine crumb using a food processor or blender. Put crumbs in a microwave-safe bowl. Add butter and microwave for 45-60 seconds until butter is melted. Stir to coat Oreos in butter.
2. Line the bottom of a 9-inch springform pan with tin foil. Press the crust into the bottom of the pan and gently push it against the sides to form the crust. Refrigerate until the filling is ready.

For the Lemon Filling

1. Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
2. Add dry instant lemon pudding mix and heavy whipping cream. Beat on medium-high speed for two minutes until the pudding is well mixed into the cream cheese.
3. Add vanilla extract, lemon zest, and Cool Whip. Beat on medium speed until well combined. Pour filling into the prepared pie shell.
4. Freeze for 30 minutes before adding whipped cream.

For the Whipped Cream Topping

1. Whip heavy cream on medium-high speed for several minutes until bubbly.
2. Add powdered sugar and beat on medium-high until stiff peaks form. Decorate the pie accordingly. Top with lemon zest.