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Preheat oven to 325 degrees. Set aside seven lemon cookies for topping. Remove the lemon filling from half of the remaining cookies. Set aside.
Place other half of cookies, plus fillingless cookies in a food processor. Pulse until finely chopped. Remove one cup of chopped cookies. Set aside. Pulse remaining cookies in processor until they resemble fine crumbs. Add melted butter and process until smooth.
Press firmly into the bottom of a greased 12-inch springform pan, coming halfway up the sides of the pan.
In a stand mixer, beat cream cheese and reserved lemon cream filling. Add sugar and lemon packets and beat until smooth, scraping sides of mixing bowl. Add eggs, one at a time, beating well after each addition and scraping sides of bowl often.
Mix in True Lemon packets. Remove bowl from stand mixer and fold in reserved chopped cookies by hand. Pour into prepared crust.
Create an aluminum foil cup to place springform pan into, ensuring the bottom and sides are tightly around the pan and no water can leak in. Place protected pan in a larger 14- or 16-inch round cake pan. Carefully pour very hot steaming water into the pan, almost to the top.
Bake cheesecake for 80-90 minutes or until center jiggles, but is set. Allow to cool completely, preferably refrigerated overnight.
Stir funfetti frosting until creamy. Pipe stars around the top of the cheesecake. Cut reserved whole cookies in half and alternate placing cookies halves and lemon slices between frosting stars. Add sprinkles. Serve.