In a food processor, pulse 30 Golden Oreo cookies until they resemble fine crumbs, about 30 seconds. Add 1/3 cup of melted butter, pulsing until combined. Press into a 9-inch pie pan and freeze for 5 minutes to set.

In a bowl, beat 16 oz of softened cream cheese until smooth, about 2 minutes. Gradually pour in 1 can of sweetened condensed milk on low speed until fully incorporated.

Mix in 3/4 cup of lemon juice and 1 tsp of lemon zest until the mixture is fluffy and light.

In another bowl, whip 1 cup of whipping cream with 2 tablespoons of sugar until stiff peaks form, about 3-4 minutes.

Gently fold the whipped cream into the cream cheese mixture until smooth and light, then spread into the pie crust.

Melt 1/4 cup of blackberry jam, cool slightly, and swirl into the pie filling to create a marbled effect.

Cover and chill the pie in the refrigerator for 4-6 hours until set.

Slice and serve cold, garnished with fresh blackberries and mint leaves.