Line the bottom of a 7-inch springform pan with parchment paper. Lightly spray the sides of the pan with nonstick cooking spray and line with parchment paper. Set aside.
Add the Oreo cookies to a food processor and pulse until fine crumbs form.
Pour the melted butter over the cookie crumbs and pulse until the crumbs are thoroughly coated with butter.
Dump the crumbs into the springform pan and firmly press evenly into the bottom of the pan to form the crust. Place the pan in the freezer or fridge to firm up while working on the filling.
Cheesecake
Add the cream cheese to a large mixing bowl. Using a hand mixer, beat on medium until creamy.
Add the powdered sugar, cheesecake flavored instant pudding mix, and heavy cream to the cream cheese. Beat on low until combined. Scrape down the sides of the mixing bowl.
Add the vanilla and lemon juice. Beat until incorporated. If the filling appears too thick, add a teaspoon of additional heavy cream at a time until it thins a little, but not too much. You want it to be thick, but not so thick you can't stir it. Place the mixing bowl with the cheesecake batter in the refrigerator.
Remove the springform pan from the freezer.
Cut the ends off of four of the Swiss Cake Rolls to expose the cream swirls and lay them in the bottom of the pan with the swirl against the side of the pan.
Cut several other Swiss Cake Rolls in half, to fit in between the four large rolls. Place the swirls against the side of the pan and continue to fill the bottom of the pan until there are Swiss Cake Rolls lining the pan.
Remove the cheesecake filling from the refrigerator and pour in the pan on top of the Swiss Rolls until the pan is filled to the top. Give the pan a few taps on the counter to help release any air pockets.
Smooth the cheesecake batter in the pan and place the pan in the freezer for at least 6 hours or preferably overnight for best results.
When ready to serve, remove the cheesecake from the freezer and allow it to sit at room temperature for 10 minutes. Remove the outside ring from the springform pan.
Place a star tip in the piping bag and then fill with chocolate frosting. Make pointed dollops of frosting around the edge of the Cheesecake.
Slice remaining Swiss Cake Rolls into half-inch slices and lay all around the top of the Cheesecake. Crumble up remaining pieces of Swiss cake roll, and sprinkle on top.
Finish topping with Oreo crumbs when you cut the pieces of Cheesecake.