Unfortunately - I can't be totally precise as I made this up as I went along - but basically, here it goes:
I smashed the cookies (all the cookies in a regular package) in a ziplock bag until they resembled graham crackers that have been smashed for a crust. I poured them into my 'cookie bar' pan (a 9x13 non-stick pan) and then melted a stick of butter (unsalted - always unsalted).
Because I wasn't sure how thirsty the cookie crust would be, I added the melted butter in stops and starts until I felt the 'crust' could be easily pressed into the pan, slightly up the sides and about 1/2 in. thick (I ended up using all the melted butter), while still holding together nicely. I then baked it at 350* for 8-10 minutes (same rule as for a graham cracker crust but check a couple of times).
While the crust baked, I started on the two filings I'd decided upon:
Filing #1: I spooned out half the lemon curd (Robert Rothchild Farms brand, the 10.5 oz jar) into my mixer, added half a container of 'room temp' whipped cream cheese and then - don't laugh - but for a bit of sweetness, I squirted (twice) whipped cream in (as in the 'heavy' kind in a can - hey, I already had it for my hot chocolate! *G*). I mixed it all on low just until combined and a very very pale yellow. I tasted it at this point - and it was, for my palate, perfect. Not too sweet and just the right amount of tang and thickness.
Filing #2: Once the crust was out and cooled, I spread the rest of the curd from the jar over the cookie crust.
Now I topped it with filing #1; the curd/cream cheese/whipped cream mixture and popped the whole thing into the fridge to cool and - one hour later - meaning 15 minutes before writing this - I took it out, cut it into bar size pieces and tasted it. Oh, yeah. Oh, yeah. Oh, yeah.
My taste buds are in heaven. It was just tart enough, sweet enough and crunchy enough. Using Lorna Doones as a weird kind of shortbread crust really worked (and let's face it - tons easier than making a shortbread crust from scratch and I'm all for that nowadays). Next time, should I ever have these ingredients again, I may add nuts - maybe pecans? Or better still...Macadamia nuts? *nods*
Gee. I may have to eat this whole thing - should last through the weekend. :) Yummo.