DIRECTIONS:

Preheat oven to 350 degrees.

Process cookies in food processor until finely ground. Add butter and zest and pulse until bcombined. Press mixture into bottom of 9-inch springform pan. Bake until lightly browned and set, about 10 minutes. Cool completely on wire rack, 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.

With electric mixer on medium speed, beat cream cheese, sugar, and salt until smooth and creamy, scraping down sides of bowl, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and 1/4 cup curd, increase speed to medium-high and beat until smooth and airy, about 3 minutes.

Pour filling into cooled crust and smooth top. Microwave remaining 1/4 cup of lemon curd until it is thin enough to pour. Then pour thin lines of curd on top of cake and lightly drag paring knife or skewer through lines to create marbled appearance. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve.