Line a 18 cm round baking pan with plastic wrap and set aside.
Start by making crust. Take cookies in a blender and powder them, add in melted butter and mix well.
Spoon this in the pan and press it evenly using a spoon. Chill this in fridge till you need them.
Take gelatin in a bowl, add in some water and let it bloom for 5 mins. Take this in a sauce pan and heat gently till it melts down.
Whip some cream until it forms soft peaks. Set aside.
Now take hung curd, powdered sugar, vanilla, lemon zest, lemon juice in a bowl and use beater to whip this till creamy.
Add in the gelatin mix and give a good mix.
Fold in cream and mix gently.
Now spoon this mix over the chilled crust and chill this for 4 to 6 hours till set .
Now make the topping. Take sugar, water, lemon juice, gelatin in a sauce pan and heat on low heat till the gelatin is melted. Now add in food colour and mix well.
Mix cornflour with little water to form a slurry, pour this into the lemon mix and heat till it thickens.
Now cool this lightly. Take cheesecake from fridge, pour this over the cheesecake and set it for 2 to 4 hours.
Now remove this carefully from tin using the help of plastic wrap and set aside..Slice and serve.