Preheat oven to 350 degrees. Wrap outside of a lightly greased 9-inch springform pan in a double layer of heavy-duty aluminum foil.

Crush cookies, add butter and press into the bottom of the pan. Bake until crust is lightly browned (about 7-8 minutes). Reduce oven temperature to 325 degrees.

Beat cream cheese until cream. Add sugar and flower. Add eggs, 1 at a time. Add egg yolks, 1 at a time, until yellow disappears from each addition.

Stir in lemon zest, lemon juice and heavy cream.

Remove 3 cups of batter and place in a separate bowl. Add food coloring gel to tint the batter into a more vibrant, contrasting yellow.

Spoon half the untinted batter into the prepared crust. Spoon half the contrasting yellow batter onto the untinted batter and use a small knife to swirl the two batters to create a marbled look. Repeat until all batter is used.

Place springform pan (covered in foil) in a roasting pan and add boiling water to reach halfway us the sides of the pan.

Bake at 325 degrees until he center is almost set but still slightly wobbly, about 1 hour and 20 minutes.

Turn off oven and let cheesecake stand in oven with door partially open, 1 hour.

Remove cheesecake from roasting pan and water bath and place on wire rack to cool about 2 hours. Wrap in plastic and chill for 8-24 hours.

Gently remove springform after chilling completely.

Add lemon curd and fresh whipped cream before serving.

Garnish with fresh mint and enjoy.