Add cookies to a food processor and pulse a few times until you get a chunky sand texture. Move to a small bowl.
Melt butter in a saucepan and add it to the bowl with cookies. Mix with a spoon.
Line a cake tin with baking paper and add the cookie mixture.
Use a spoon to distribute it around the bottom evenly and firmly press.
Place into the fridge while you are preparing the fillings.
Using a stand mixer with a pedal attachment mix together the cream cheese and sugar until well combined.
Add creme fraiche and lemon juice and beat for a few minutes, until the cream becomes smooth.
Using a hand mixer whip the whipping cream separately until you get stiff peaks.
Add the whipped cream to the cream cheese mixture and fold it in gently with a rubber spatula.
Spread evenly over the firmed crust and place in the fridge while you make the lemon curd.
Place sugar, egg yolk, lemon juice and lemon zest in a heat-proof bowl and place over a pot with simmering water to create a double boiler.
Cook while whisking for about 10 minutes or until the mixture gets thick resembling a homemade mayonnaise consistency (not extremely thick).
Remove from the heat and add butter. Whisk until the butter completely melts and incorporates.
Cover with plastic wrap, making sure the wrap is touching the surface of the curd. Keep at room temperature to cool down.
Once cooled, pour over the cheesecake and decorate with toppings of your liking (I used candied lemons here).
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu