In a food processor, pulse Golden Oreo cookies to form fine crumbs.

Add melted butter to the crumbs and pulse to combine.

Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie pan. Freeze while preparing the filling.

In a large bowl, beat the softened cream cheese until smooth.

Add sweetened condensed milk, lemon juice, and lemon zest to the cream cheese; beat until smooth.

In a separate bowl, whip the cream and sugar until stiff peaks form.

Fold the whipped cream into the cream cheese mixture until well combined.

Spread the filling evenly into the prepared crust.

Drizzle the melted and cooled blackberry jam over the top of the filling.

Use a knife to gently swirl the jam into the filling for a marbled effect.

Cover the pie and refrigerate until firm, approximately 4–6 hours.

Optional: Garnish with fresh blackberries and mint leaves before serving.