> 1 stick butter
> 1 6.75 oz bag Pepperidge Farm Bordeaux cookies
> 8 oz cream cheese
> 1 (10 oz) jar lemon curd
> 1 lb strawberries
> 1/4 (4 oz) bar white chocolate
In a medium saucepan, melt the butter. Grind the cookies in a food processor. Mix cookie crumbs with the melted butter.
Line the bottom of a 9-inch springform pan with parchment paper. Press the cookie mixture onto the bottom and slightly up the sides of the pan.
In a food processor, blend the cream cheese and lemon curd. Pour into the crust. Chill for 1 hour.
While cheesecake sets, remove the stems from the strawberries and cut the fruit into quarters.
Remove the cheesecake from the refrigerator and top with the berries. Remove cake from pan. Right before serving, grate the white chocolate over the strawberries.