Beat cold heavy cream ( 3/4 cup) in a clean bowl until stiff peaks are formed. Set aside.

In another bowl cream room temperature full fat cream cheese ( 1package and 3/4 package) until smooth, about a minute or 2. Then add powdered sugar (1 cup ). Then beat in sour cream or plain Greek Yogurt ( 1/4 cup) and Vanilla Extract (1 tsp).

Now gradually fold whipped cream into the cream cheese filling. Start with just a small amount of whipped cream and then gradually rest of it into the cheese filling. Add lemon zest , if using.

Spoon no-bake cheesecake filling into a baked and cooled almond tart shell. Smooth the filling with a spatula. Loosely cover tart with a food wrap and refrigerate for 4 hours. Then spread lemon curd ( 1cup and 1/2 cup over the cheesecake filling). Refrigerate again for 3-4 hours, best to leave it overnight.

Prepare glaze icing. In a bowl whisk together powdered sugar (1 cup), corn syrup (1 teaspoon ), Vanilla Extract (1/8 teaspoon) and tap room temperature water ( up to1 to 2 tablespoons.) Whisk till smooth and about 10 second consistency.

Divide glaze into 3 small bowls, color glaze with yellow lemon, yellow lemon and little bit of orange and purple gel food coloring.

Follow instruction included in the blog post on how to decorate cookies with glaze and gold edible paint.

Before you decorate curd with cookies, spread little bit of white melted chocolate on the back of the cookies. Place cookies chocolate side down onto the wax paper. Allow chocolate to harden. Then peel off parchment from the cookies. Decorate top lemon curd layer with hexagonal cookies and bees. Use melted chocolate to glue bee cookies onto the hexagonal cookie pattern.