10 lemon sandwich cookies, broken into pieces (about 1 1/4 cups)
2 Tbls butter, melted
1 tsp grated lemon zest
buy ready made lemon curd, or use Julie's Microwave Lemon Curd recipe
1 envelope (2 3/4 tsp) unflavored gelatin (or use lemon jello)
1/4 cup lemon juice from 2 lemons
1 1/2 lbs cream cheese, cut into 1 inch pieces and softened
3/4 cup sugar
1 1/4 cups heavy cream
Heat oven to 350 degrees. Process cookies in food processor until finely ground. Add butter and zest and pulse until combined. Press mixture into a 9" springform pan. Bake until lightly browned and set, about 10 minutes. Cool completely (at least 30 minutes)
Combine lemon juice and gelatin in a small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. set aside.
Beat cream cheese, sugar and salt until smooth and creamy (about 2 minutes). Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and 1/4 cup lemon curd. Increase speed to medium high and beat until smooth and airy, about 3 minutes.
Pour filling into crust and smooth top. Pour remaining curd in thin lines onto the top and lightly drag a knife or skewer through it to create a marbled appearance. Refrigerate until set, at least 6 hours.