Preheat oven to 150°Celsius. Line the bottom of a 7 inches round springform tin with parchment paper.
Break the cookies into crumbs by processing them in a food processor or by putting them in a zip lock bag and pressing them with a rolling pin. Place the crumbs in a bowl, add the sugar and butter and mix until all the ingredients are well combined.
Transfer the crust mix into the springform pan and press it firmly around the sides and bottom of the cake tin. Set aside.
In a separate bowl, beat cream cheese until smooth for approximately 30 to 60 seconds, scraping the bowl often.
Add the sugar, flour, lemon zest, and lemon juice and beat again for 20 seconds.
Scrape the bowl. Add both eggs at once and the vanilla extract. Beat for about 10 seconds until the eggs are well combined. Scrape the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy. Do not overbeat to avoid the batter from incorporating too much air.
Pour the batter into the prepared crust and bake in a water bath for 45 minutes at 160°Celsius. When done, the sides should be firm and the center of the cake still wobbly. Turn the oven off and leave the cake in the oven for another 10 minutes.
Remove from oven and let the cake cool for another 20 minutes before loosening the cake tin and removing the cake out.
Let the cake rest in the refrigerator for at least 4 hours or overnight. Add the lemon curd topping and smooth it with a jam knife or spatula. Add the meringue kisses right before serving to avoid them from becoming soft.
Keep leftovers refrigerated.