Turn the cookies into crumbs by placing them into a food processor and processing until you have fine crumbs. If you haven't got a food processor, pop the cookies into a plastic bag and bash them with a rolling pin until they're crushed.

Pour the cookie crumbs into a bowl with the melted butter and stir until all the liquid has been absorbed.

Scoop the cookie crumbs into a round 7" cake tin or pie tin and press them down so they cover the base and a little way up the sides. Pop the crust in the fridge.

Meanwhile, melt the white chocolate in the microwave or a double broiler and pour it into a bowl with the cream cheese, lemon curd and vanilla extract.

Using an electric whisk, beat on high speed for around three minutes until light and fluffy.

Remove the pie case from the fridge and spread the cheesecake mixture on top. Pop back in the fridge for at least an hour to set.

When set, remove from the fridge and spread the lemon curd on top. Pop back in the fridge to set slightly whilst you whip the cream.

Pour the heavy cream and white sugar into a bowl and beat with an electric whisk until thick and strong peaks form.

Remove the pie from the fridge and use a spoon to scoop the sweetened whipped cream on top of the lemon curd. Use the back of the spoon to spread it all over the pie, up to the edges of the tin.