1. Set aside a few of the cookies to add as toppings. In a food processor, crush the 3⁄4 of the cookies and place in a mixing bowl. Add the melted butter to the crushed cookies and mix with a fork. Make sure the cookies are fully coated and mixed with the butter.

2. Pour the cookie mixture into the springform pan and gently press down with the bottom of a flat glass. Place in the refrigerator to chill while making the cheesecake.

3. In a large bowl, combine the cream cheese, powdered sugar, vanilla, and lemon extract. Mix with a hand mixer until smooth. Set aside.

4. Using a whip attachment, whip the heavy cream and the blue food gel until it thickens. Fold it into the cream cheese mixture gently. This will take approximately 2- 3 minutes. Fold until you no longer see streaks of blue heavy whipping cream.

5. Scoop the cheesecake mixture into the springform pan and smooth with a spatula. Add cookies whole and some crumbled to the top of the cake. Cover with plastic wrap and place in the refrigerator. Chill for 4-5 hours.

6. After the cheesecake has chilled for 4-5 hours, carefully remove the clasp on the springform pan, then slice as needed for serving.