In a food processor, process the cookies into fine crumbs. Add the olive oil and process until mixture is combined. Press the cookie crumb mixture into the bottom of a 9” spring form pan and up the sides about three quarters of the way.
Bake the crust for 8-10 minutes until lightly brown and set. Remove and let cool.
Using a pairing knife or potato peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Don‘t worry, you will get a bit of the white...just don’t want a lot.
Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
In a medium mixing bowl, cream the butter, then beat in the sugar and lemon mixture. Add the room temperature eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes) Be sure to stir constantly to avoid burning. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat. Pour into mason jar (or other storage container) and cool or refrigerate.
In a stand mixer combine sugar and cream cheese. Beat until softened and well blended. Add cornstarch, mix to combine. Add eggs one at a time scraping down the sides of the mixing bowl between additions. Add olive oil. Beat in vanilla, lemon juice and salt. Gently mix in sour cream being careful not to over mix.
Wrap the spring form pan with baked crust in one large sheet of heavy-duty aluminum foil so there are no seams. (Otherwise water during the baking process will seep into the spring from pan.)
Carefully pour the mixture into the prepared crust. Place the cheesecake in a roasting pan large enough to hold the spring form pan in the oven then fill the roasting pan with about 1½–2 inches of boiling water. Bake for 60 minutes. Carefully spoon the lemon curd on top of the cheesecake; it will continue to spread as it bakes for another 10 minutes. After 70 minutes in the oven, turn off the oven and the let the cheesecake cool for 1 hour with the oven door closed. This helps prevent cracking.
Remove the spring form pan from the roasting pan and aluminum foil. Let the cheesecake cool another hour. Refrigerate for 4 hours or overnight.