Silky Cheesecake with a Citrus Crown

Crush the cookies into fine crumbs, mix with melted butter, and press firmly into the pan to form a crust with sides.

Beat the cream cheese with sugar, adding the eggs one at a time. Fold in the zest and heavy cream, mix well, and pour the batter into the crust.

Bake at 200°C (400°F) for 10 minutes, then lower the temperature to 110-115°C (230-240°F) and bake for another hour. Leave the cheesecake in the turned-off oven with the door closed for 1 hour, then chill in the refrigerator for at least 4 hours.

For the curd, whisk together the eggs, sugar, juice, zest, and softened butter. Cook over low heat until thickened, stirring constantly. Strain and let cool.