Preheat oven to 325°F.
Take about 25 cookies or half of standard size package of cookies and pulse in food processor until fine crumb. Add 3 tbsp of melted butter and press into a 9 inch springform pan.
Bake at 325°F for about 10 minutes. Remove from oven and allow to cool.
Combine cornstarch with sugar in bowl of mixing bowl with paddle attached.
Add cream cheese and mix until smooth, about 2-4 minutes. Stopping once halfway through to scrap the bottom of bowl and paddle to ensure cream cheese is fully incorporated.
Mix in the eggs, one at a time. Adding the next once the first has been fully mixed in.
Add in heavy cream and vanilla and mix for about 20-30 seconds.
Pour batter into cooled crust, then bang on countertop to remove any bubbles.
Bake for about 1 hour. The center should still jiggle but edge should be set. Check around 50 minutes. Turn oven off, leaving door ajar and let cool in oven for at least 1 hour.
Cheesecake should be refrigerated overnight or at least 8 hours to completely set.
Once cheesecake is set, pour lemon curd over top of cheesecake and use an offset knife to smooth to edges. Add dollops of raspberry curd in the lemon and use a toothpick or butter knife to gently marble and swirl the two.
