In a food processor, add the Oreos and pulse until you have a fine crumb. Transfer to a medium bowl.

Add melted butter and mix until combined. Press the oreo crumbs into the bottom and up the sides of a 9-inch pie plate or springform pan. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until soft peaks form. Add in the vanilla pudding powder, and mix until stiff peaks form. Transfer to a small bowl.

In the bowl of the stand mixer, fitted with the paddle attachment, beat the cream cheese with icing sugar until light and smooth.

Mix in the vanilla, and lemon juice until well combined.

Switch the attachment back to the whisk and slowly whisk in the whipped cream.

Stir in the sprinkles.

Poor the mixture into the prepared crust and refrigerate for at least 2 hours, or until firm.

Garnish with more whipped cream and sprinkles.

Keeps in the fridge for about a week.