Prep: 30 mins + Freezing | Makes: 12 servings

Ingredients:

1 (9 oz.) pkg. Girl Scout Shortbread / Trefoils cookies

1/4 cup butter, melted

Filling

2 pkg. (8 1/2 oz. each) Girl Scout Lemonades Cookies

1 pkg. (8 oz.) cream cheese, softened

1/2 cup sugar

1 tsp vanilla extract

1 1/2 cups heavy whipped cream

Lemon Curd

3 large eggs

1 cup sugar

1 cup lemon juice

1/2 cup butter, cubed

Instructions:

  1. Place Shortbread / Trefoils cookies in a food processor; pulse until fine crumbs form. Add butter; pulse just until blended. Press onto bottom of a greased 9″ springform pan. Freeze 10 minutes.
  2. Place Lemonades cookies in a clean food processor; pulse until fine crumbs form. In a bowl, beat cream cheese, sugar and vanilla until smooth. Gradually beat in Lemonades cookie crumbs. In another bowl, beat cream until soft peaks form; fold into cream cheese mixture. Spread over crust. Freeze, covered, 1 hour.
  3. In a small heavy saucepan, whisk eggs, sugar and lemon juice. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°F. Remove from heat immediately. Strain through a fine mesh strainer into a bowl; cool. Press plastic wrap onto surface of curd. Refrigerate until cold.
  4. Spoon 1 cup lemon curd over cheesecake. Freeze 1 hour. Serve with remaining lemon curd.