In a large mixing bowl, and using an electric mixer set at medium-high speed, beat the cream cheese until smooth. Add the instant pudding and continue to beat until blended.

Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary.

Add the cold milk and beat.

Beat in the lemon juice and vanilla.

Once all beat together, set aside.

Break graham crackers in half, so you have 40 square pieces.

Take OREOS and chop them up so they are in smaller, bite sized pieces.

Line the bottom of an 8x8 square pan with 10 graham crackers, and sprinkle with 1/4th of the crushed up OREOS. Using a square baking pan makes everything fit so nicely and layer easily.

Layer in 1/3 of the cheesecake mixture

Add another 10 graham cracker squares on top, and another 1/4th of the crushed OREOS

Layer in 1/3 of the cheesecake mixture

Top with 10 more graham cracker squares and 1/4 the OREOS

Layer in the final 1/3 of the cheesecake mixture

Add a top of graham crackers and stick in fridge while making the chocolate topping.

Make chocolate fudge ganache by stirring brown sugar and cocoa powder together in a small bowl, and set aside.

In a medium sized saucepan, over medium heat, add butter and milk, and bring to a slow boil.

Let it boil 3-5 minutes. Stirring occasionally.

Add cocoa and brown sugar mixture, and whisk until smooth, 2-3 minutes.

Remove from heat. Stir in vanilla.

Let sit 2-3 minutes to cool slightly, remove cake from fridge, and then pour fudge ganache sauce over OREO No Bake Cheesecake Ice Box Cake. Sprinkle with remaining 1/4th of crushed OREOS.

Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.