Grind the cookies up in a food processor until they become crumbs. Add to a medium mixing bowl with butter and sugar. Stir to combine.
Add about two tablespoons of the crumb mixture to each 4oz serving dish. Press lightly to tamp down the crumbs. Use a spice jar or other clean object that fits.
In a stand mixer beat the cream cheese on medium until it is creamy.
Add the sugar, lemon curd, and whipping cream. Beat on low until mixture starts to come together and then turn the mixer on high and whip until the filling is light with no lumps.
Put the filling in a gallon Ziploc freezer bag and cut the tip off to pipe filling into your dessert dishes.
Decorate with fruit or lemon curd. You can put the lemon curd in a sandwich size Ziploc bag and use it to fill raspberries, drizzle on top, or make designs.