Preheat the oven to 300°F (150°C).
Prepare your springform pan. Take the base of your 8-inch springform pan and flip it so that there isn't any lip on the bottom anymore. This makes it easier to remove the cheesecake later on.
Spray the base and sides of the springform pan with non-stick spray and then place a square sheet of parchment paper on the bottom and clip in the sides. There is no need to cut the parchment paper to fit, it's fine if it sticks out the sides.
Now cut strips of parchment paper to line the sides.
Prepare the crust: Add golden Oreos to your food processor and process into crumbs.
Pour in melted butter and process again so that the butter is mixed in with the crumbs.
Transfer to your prepared 8-inch springform pan and use a spatula to move the crumbs up the sides of the dish. Then use the bottom of a glass or a measuring cup to press down on the crumbs and pack them in more tightly for the crust. Place into the fridge to set while you work on the filling.
Prepare the cheesecake filling. Add the cream cheese to your stand mixer and mix until smooth.
Add cornstarch and milk to a bowl and whisk until smooth.
Add the cornstarch mix, sour cream, sweetened condensed milk, lemon juice and vanilla extract to the stand mixer and mix until smooth.
Pour the filling out over the top of the cookie crust and smooth down.
Place your springform pan on top of a baking tray and bake in the oven at 300°F for 45 minutes.
After 45 minutes remove from the oven and leave to cool on the countertop for 2 hours.
Prepare the sour cream topping. Add sour cream to a bowl and sift in the powdered sugar. Mix together until smooth.
Spread the sour cream topping on top of the cheesecake.
Place the cheesecake into the fridge to set for at least 6 hours and preferably overnight.
Remove the cheesecake from the springform pan and place onto a cake stand.
Slice and serve!