In the bowl of a food processor, add cookies, and pulse until small crumbs begin to form. Add melted butter and salt, pulse some more, until all mixed together. Transfer mixture to pan, pressing into bottom and up sides. Chill crust in freezer at least 10 minutes.
Meanwhile, make the filling. Beat the cream cheese either with an electric mixer or in the bowl of a food processor with the paddle attachment, until smooth. Beat in the condensed milk a little at a time, scraping sides of bowl as necessary. Beat in lemon juice and vanilla.
Pour filling into crust; smooth the top with a spatula. Cover with plastic wrap, and refrigerate until firm, 2.5-3 hrs.
Unclasp sides of pan and remove cheesecake. Top with fresh fruit of your choice.