Pour 2 cups very hot water in 8-inch square cake pan; place on bottom oven rack. Position another rack 3 to 4 inches above pan. Heat oven to 325⁰F. Place 9-inch springform pan on 12-inch square of foil; press edges up around sides of pan to catch any drips of butter.

Crumble cookies into food processor bowl. Cover; process 30 seconds or until finely ground. Uncover and drizzle butter over crumbs. Cover; pulse 2 or 3 times until crumbly. Press in bottom and 1 inch up sides of pan. Bake 5 minutes; remove from oven.

Meanwhile, wipe food processor bowl with paper towel. Add beans and sour cream to bowl. Cover; process 30 to 40 seconds or until completely smooth. In large mixer bowl, combine cream cheese, sugar and bean mixture. Beat with electric mixer on medium speed until smooth and creamy. Add flour, lemon peel and lemon juice. Beat until smooth. Add eggs one at a time, beating on low speed only until mixed. Pour mixture over crust. Place on rack above pan of water; bake 50 to 55 minutes or until mixture jiggles slightly when shaken and top feels firm when tapped with finger. Turn off oven and open door 6 to 8 inches. Let cheesecake rest in oven 30 minutes. Remove to cooling rack. Run knife around upper edge to loosen from pan; cool 1 hour. Cover top of pan with paper towel and then square of foil. Refrigerate at least 8 hours or overnight. Before serving, remove edge of pan. Spread lemon curd over top of cheesecake. Garnish with optional toppings as desired. Store in refrigerator.