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smileymuffin
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For the Crust: Combine cookie crumbs and melted butter in a small bowl, then stir in a pinch of salt to taste. Sprinkle into a 9-inch tart pan or pie plate, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup. Refrigerate until needed.
For the Filling: Combine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth.
Switch to the whisk attachment and pour in cream. Mix at low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes.
Scrape filling into prepared crust and spread into an even layer. Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours.
To Serve: Top with fresh fruit and cut into wedges with a hot chef’s knife, rinsing the knife under hot running water between slices.