In a food processor, pulse Oreo cookies until fine crumbs form. Add melted butter, and stir to combine. Press rumb mixture into bottom and side up of a loose bottom art/quiche form. Using an electric mixer beat the cream cheese, mascarpone and heavy cream in a large bowl until smooth. Beat in the sugar and lemon zest at the end. Pour the filling into the crust, smooth the top with a rubber spatula. Refrigerate until firm, 3-4 hours. Dust it with cocoa powder and top it with fresh fruit.
One of our favorite cheescake from The Spoon | Volume 3. If you have an iPad, don’t miss it. Download from the Apple App Store