Add vanilla wafers to a food processor and process until they are small crumbs. Add melted butter and pulse a couple of times until it comes together. Press into the sides and bottom of a pie plate and tap it down with the bottom of a glass or measuring cup. Refrigerate for 2 hours or freeze for 30 minutes.

Add eggs and egg yolks to a saucepan and add sugar whisking until combined. Slowly whisk in the lemon juice.

Place over low heat and whisk constantly for 10-15 minutes until it thickens. Don’t let it get too hot or the eggs will curdle. Once it has thickened, remove from the heat and whisk in butter. Let come to room temperature then refrigerate for 2 hours or until needed. It will thicken further as it cools.

Add the cream cheese, ¾ cup powdered sugar and vanilla to a bowl and beat with a hand mixer until smooth.

In a separate bowl, beat the heavy cream until almost thick then add ½ cup of powdered sugar and beat until it is thick.

Add half of the whipped cream to the cream cheese mixture, folding it in until it is incorporated. Refrigerate the rest of the whipped cream to use when serving. Spread the cream cheese mixture into the pie crust, smoothing it with an offset spatula. Spread 1 cup of the cooled lemon curd over the cream cheese layer, evening it with an offset spatula. Refrigerate for at least 4 hours until set before cutting. Serve with reserved whipped cream.