1 1/2 cups finely ground gingersnaps (about 30 small cookies)
1/3 cup Sugar
6 tablespoons unsalted butter (melted)
1 pound cream cheese (softened)
1 cup Sugar
3 large eggs
2 1/2 cups sour cream
2 tablespoons finely grated lemon peel
1/4 cup fresh lemon juice
1 cup sour cream
1/4 cup lemon curd