No Bake Lemon Macaroon Cheesecake

Instructions

1. Lightly spray a 9-inch springform pan with non-stick cooking spray.
2. In a food processor or blender, pulse the 1 (16-ounce) package vanilla sandwich cookies into fine crumbs. Melt the 6 tablespoons unsalted butter and pour it into the cookie crumbs. Mix until there are no dry crumbs left.
3. Press the crumb mixture into the prepared pan, covering the bottom and sides of the pan.
4. In a small microwave-safe bowl, melt the ¼ cup white chocolate chips in 15-second intervals, stirring well between each interval, being careful to not burn the chocolate. Set aside to cool slightly.
5. Using a hand or stand mixer, whisk the 3 (8-ounce) blocks softened cream cheese for 2-3 minutes until smooth and creamy. Slowly add the ½ cup granulated sugar to the cream cheese, scraping the bowl periodically.
6. Add the melted white chocolate and 1 cup shredded sweetened coconut and continue to whisk for about a minute. Pour the cheesecake mixture into the prepared crust and spread evenly.
7. Spread the 10 ounces lemon curd evenly over the cheesecake layer.
8. using a hand or stand mixer, whisk the 1 ½ cups heavy whipping cream until it starts to fluff up. Slowly add in the ¾ cup powdered sugar, whisking until stiff peaks form.
9. Spread the whipping cream on top of the lemon curd layer, garnish with ½ cup shredded toasted coconut flakes, and chill in the fridge for 4-6 hours before serving.