Break up about 6 Butternut cookies (or digestives/graham crackers) into the blender and pulse until they are crumbs.
Keep a couple of teaspoons of the crumbs aside to use for garnishing.
Add the 125g of spreadable cream cheese, 3-4 tablespoons of lemon curd, 2 teaspoons of white sugar, and 2 cups (500ml) of milk to the blender.
Blitz until smooth.
Pour the lemon cheesecake milkshake into a milkshake glass.
Sprinkle the reserved cookie crumbs over the top.
Serve with a bendy straw.
