In a large bowl, whip together the softened cream cheese, sweetened condensed milk, lemon juice, lemon zest, vanilla paste, and salt. Mix until smooth, silky, and completely lump-free.

Crush the golden Oreos into fine crumbs. You can do this in a food processor or by sealing them in a zip-top bag and crushing with a rolling pin.

Add a spoonful of cookie crumbs to the bottom of each jar. Follow with a layer of the lemon cheesecake filling. Repeat with another layer of crumbs and more cheesecake filling until your jars are full.

Place the jars in the refrigerator to chill for at least 2 hours, until set and cold.

In a bowl, whip the heavy cream and honey together until soft peaks form.

Pipe or spoon the whipped cream on top of each jar. Garnish with a fresh lemon slice if desired. Serve chilled and enjoy!