In a food processor, pulse the Golden Oreo cookies until they resemble fine crumbs. Melt the butter and combine it with the crumbled cookies in a mixing bowl.

Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Place the crust in the freezer for about 10-15 minutes to set.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, lemon juice, and lemon zest. Mix until completely blended.

In a separate bowl, whip the heavy cream until soft peaks form, adding in the sugar during the process.

Gently fold the whipped cream into the cream cheese mixture to maintain the airy texture.

Spoon the creamy filling into the chilled Oreo crust, smoothing the top. Melt the blackberry jam and let it cool slightly, then spoon it over the filling and swirl gently.

Cover the pie with plastic wrap and refrigerate for 4-6 hours to allow the filling to firm up.