For the Crust:

1. Combine the cookie crumbs, melted butter, and lemon zest in a bowl and stir to combine.
2. Spoon the crust into the bottom of 4 small jars or glasses, packing it down so it’s firm. Set aside.

For the Filling:

1. Using a stand or hand mixer, whip the cold cream until stiff peaks form, about 1 minute.
2. In another bowl, using a mixer, beat together the softened cream cheese, lemon zest and juice, lemon curd, vanilla, powdered sugar, and salt. Mix until smooth, creamy, and fluffy.
3. Gently fold the whipped cream into the cream cheese mixture, stirring and folding gently so as not to deflate the air in the whipped cream. Mix until well combined and the filling is creamy and fluffy.
4. Spoon or pipe the filling into the jars/glasses on top of the cookie crust.
5. Smooth out the tops of the cheesecakes and then place them in the fridge to set for at least 2 hours.

To Serve:

1. Top each chilled cheesecake with additional whipped cream, a sprinkling of cookie crumbs, and more lemon zest. Serve immediately while the whipped cream is fresh.
2. I recommend waiting to garnish the chilled cheesecakes until you are ready to serve. They will keep in the fridge for several days.