Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
Grind the cookies into a fine crumb using a food processor or blender.
In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
For the Filling:
Prepare the whipped cream. Chill the bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed.
Next add the granulated sugar continue beating until smooth.
Add the lemon curd and lemon zest and beat until well combined and smooth.
Finally, fold the prepared whipped cream into the cream cheese filling and stir until well combined.
Pour the filling in the prepared crust.
Refrigerate 4-6 hours or until the filling has set.
For the Topping:
Prepare a second batch of whipped cream following the same instruction of above.
Pipe the border using a large open round tip and garnish with thin slices of lemons.