To make Golden Oreo crust - start by spraying a 9x9 inch pan with non-stick spray. Set it aside. 

Put Oreo cookies in a food processor and pulse until you get crumbs.

Put crumbs in a medium sized dish, then add melted butter and mix with a fork until the crumbs soak the butter. Take ¾ of a cup of crumbs and set aside. The rest of the mixture should be placed on the bottom of a pan that has already been prepared. You can use some solid object like a measuring cup to make an even and solid layer. 

To make lemon filling - In a large dish, beat softened cream cheese and powdered sugar, at medium speed, until it’s smooth.

Next, add lemon juice and beat some more, until it’s combined.

Then fold in heavy whipping cream and beat at low, then high speed until it thickens.

Finally, add sweetened condensed milk and beat again, until it’s smooth and creamy. You can add a few drops of yellow color in the end, gradually, until you get the desired color.

Spread the filling evenly over the Oreo crust and top with the remaining Oreo crumbs. Wrap it and put in the freezer overnight.