Lemon Icebox Cheesecake

Crust:
10 lemon sandwich cookies, broken into pieces
2 Tbsp unsalted butter, melted
1 tsp. grated lemon rind

Preheat oven to 350 F.  Process cookies in food processor until finely ground.  Add melted butter and lemon zest and pulse until combined.  Press into bottom of a 9-inch springform pan.  Bake until lightly browned and set, about 10 minutes.  Cool completely.

Lemon Curd:
1 large egg plus 1 egg yolk
1/4 cup sugar
Pinch of salt
2 Tbsp lemon juice
1 Tbsp unsalted butter
1 Tbsp heavy cream

While crust is cooling whisk together egg, egg yolk, salt, and sugar in small saucepan.  Add lemon juice and cook over medium-low heat, stirring constantly, until thick and pudding-like, approximately 3 minutes.  Remove from heat and stir in butter and cream.  Press through fine mesh strainer into a small bowl and refrigerate until needed.

Filling:
1/4 cup lemon juice from two lemons
1 envelope unflavored gelatin
1 1/2 pounds cream cheese, softened
3/4 cup sugar
Pinch of salt
1 1/4 cups heavy cream, room temperature

In a microwave-safe bowl, sprinkle gelatin over lemon juice and let soften for 5 minutes.  Microwave until bubbly around the edges, about 30 seconds.  Set aside and let cool.  In a large mixing bowl with an electric mixer on medium speed, beat cream cheese, sugar, and salt, scraping down sides, until well-blended, about 2 minutes.  Slowly add cream and beat until light and fluffy, about 2 minutes.  Add gelatin and 1/4 cup of lemon curd, increase mixer speed to medium-high, and beat until light and airy, about 3 minutes.  Pour filling onto cooled crust and smooth.  Use remaining lemon curd to decorate top of cake.  I poured thin, straight lines then pulled a knife through at 1-inch intervals.  Refrigerate until set, about 6 hours.