Directions: you can make the lemon curd ahead of time, and store it in A jar in the fridge for several days. You can also make it the morning of, and allow it to firm up after you layer it on the cheesecake tart. Either method is fine. 

Beat the egg yolks, sugar, and lemon juice. Mix until combined. Pour the mixture into a medium saucepan and cook on low {If you have a numbered stove from 1 to 10, I put my burner on about four}. After about five minutes has elapsed, gently add the butter chunks and continue to stir until melted and slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.” Remove from heat and immediately strain to remove any tiny lumps and ensure a smooth finish. Add the heavy cream, whisking until completely incorporated. Cool completely in the refrigerator, covering top of curd to prevent a skin from forming.

Preheat the oven to 350°.  Make the crust: mix all ingredients until it is the texture of coarse sand. Press crust into tart pan, using the back end of a measuring cup if needed to ensure it is firmly and evenly covering the pan. Set aside. 

Make the cheesecake filling: Beat the cream cheese on medium for about 30 seconds. Add granulated sugar and mix until well incorporated. Add remainder of ingredients, and mix until smooth and lump-free, about 30 more seconds. 

Pour into prepared tart and bake for 20-25 minutes. Tart should be mostly set but slightly jiggly in the middle. It will set up further as it cools. Spread 1 cup lemon curd evenly onto tart, stopping about ½ inch from the edge. Refrigerate for 1-2 hour or overnight, until completely chilled. 

Make the whipped cream by beating the heavy cream and the sugar on high until stiff peaks form. Spread or pipe onto tart. Serve immediately. Cover and store any leftovers in the fridge for up to three days. Enjoy!