CRUST:

20 vanilla wafer cookies
10 gingersnap cookies
1 tbsp. grated lemon peel
3 tbsp. sugar
1/4 c. butter

Position rack in center of oven and preheat to 350 degrees F. Lightly oil 9 inch springform pan. Finely grind cookies with sugar and lemon peel in processor. Add butter and blend well. Sprinkle crumbs over bottom of prepared pan; press to form bottom crust. Bake until golden brown, about 12 minutes. Cool.

LEMON CURD:

1/4 tsp. unflavored gelatin
1 tbsp. grated lemon peel
1/4 c. fresh lemon juice
6 tbsp. unsalted butter
1 tsp. water
1/2 c. sugar
3 egg yolks

Sprinkle gelatin over water in cup. Let stand 10 minutes. Mince lemon peel with sugar in processor until lemon peel is as fine as sugar. Transfer to heavy saucepan. Mix in juice and yolks, then butter, stir over medium heat until very thick, about 5 minutes. Do not boil. Pour into bowl, add gelatin and stir to dissolve. Cool completely, stir frequently, about 1 hour.

FILLING:

1 tbsp. + 3/4 tsp. unflavored gelatin
1/4 c. cold water
Peel from 2 lemons, removed with vegetable peeler
1 (1 inch) piece fresh ginger, peeled
3/4 c. + 2 tbsp. sugar
Generous pinch of salt
3 lg. egg yolks
3/4 c. milk (do not use lowfat or nonfat)
12 oz. cream cheese (room temp.)
1/3 c. fresh lemon juice
1 1/2 c. chilled whipping cream
Lemon Curd

Sprinkle gelatin over cold water in cup, let stand 10 minutes. Mince lemon peel and ginger with sugar and salt in processor until lemon peel and ginger are as fine as sugar. Add yolks and blend until light and fluffy. Scald milk in heavy saucepan. With processor running, add milk through feed tube. Blend well. Return mixture to the saucepan. Stir over medium heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes. Do not boil. Add gelatin mixture to custard and stir until dissolved. Strain into bowl pressing on solids with back of spoon. Refrigerate until thick but not set, stirring often, about 20 minutes.

Blend cream cheese and lemon juice in processor until smooth. Add custard and blend until smooth. Pour into large bowl. Whip cream to soft peaks. Gently fold into filling. Pour half over crust. Spoon half of curd by tablespoon over filling. Swirl mixture together using tip of knife. Pour remaining filling over. Spoon remaining curd over and swirl top again with tip of knife. Refrigerate at least 4 hours or overnight.

To serve, run knife around side of cake, release pan sides. Garnish with mint sprigs.