1. Add the cookies to a food processor and mix them to get fine crumbs or add them to a freezer bag and crush the cookies with a rolling pin. Add the sugar to the cookie crumbs and mix. Next, add the melted butter and mix to combine. Transfer the moist cookie crumbs to an 8 inches (20cm) springform tin and press to the bottom to get one even layer. Place in the fridge until needed.

2. Add the gelatin sheets to a small bowl with cold water and let them soak for 5-7 minutes. Next, add the cream cheese and sugar (or xylitol) to a large bowl and mix until well combined. Add the buttermilk, lemon juice, and lemon extract (if you use some extract) and mix until well combined. Squeeze the soaked gelatin sheets to get rid of excess water, add to a small saucepan, and heat up on the stove until the gelatin has dissolved completely. Add 2-3 tablespoons of the cream cheese mixture to the saucepan and stir to combine. Add this mixture to the large bowl and mix until well combined. Whip the heavy cream in a separate bowl until stiff peaks form. Add to the large bowl with the cream cheese mixture and fold in – try to keep as much volume as possible.

3. Pour the cream cheese filling into the prepared tin with the cookie base and smooth out the top. Place in the fridge for at least 5-6 hours, better overnight. When the filling has pretty much been set, after about 3-4 hours, add the lemon curd on top and spread it carefully and evenly on top of the filling. Continue cooling the cheesecake.

4. To finish the cake, remove it from the tin and place it on a serving plate or cake stand. Decorate the cheesecake with some whipped heavy cream and thin lemon slices. Keep the cake refrigerated until serving.