Preparation Steps

• Line a 9-inch springform pan with a round of parchment on the base. If you have an acetate collar, fit it around the inside for extra-smooth sides.
• Combine the crushed cookies with the warm melted butter until the crumbs feel like damp sand. Press firmly into the bottom of the pan, creating a slight 1/2-inch rim up the sides. Chill while you make the filling (about 20 minutes).
• In a large bowl, rub the lemon zest into the granulated sugar with your fingertips for 30 seconds to perfume the sugar.
• Add cream cheese and the pinch of salt to the lemon sugar. Beat on medium speed until completely smooth and fluffy, 1–2 minutes, scraping the bowl once. Mix in the lemon curd and vanilla until glossy and no lumps remain.
• In a chilled bowl (set over an ice bath for fastest results), whip 1 cup cold heavy cream to medium peaks. Sprinkle in 1/3 cup powdered sugar and continue whipping to firm medium-stiff peaks.
• Lighten the cheesecake base by stirring in one-third of the whipped cream. Fold in the remaining whipped cream gently with a spatula just until no streaks remain.
• Spoon the filling into the chilled crust. Tap the pan firmly on the counter a few times to release air bubbles, then smooth the top with an offset spatula, creating soft swoops if you like.
• Cover and refrigerate until fully set, at least 8 hours or overnight for the cleanest slices.
• For the optional finish, whip 2/3 cup cream with 2 tablespoons powdered sugar to soft peaks. Pipe or spoon around the edge, then sprinkle crushed cookie crumbs and a touch of extra zest.
• Tip: For picture-perfect wedges, warm a thin knife under hot water, wipe dry, slice, and clean the blade between cuts.