In a food processor, grind one package of lemon creme cookies to fine crumbs. Mix with melted butter until fully blended.
Press firmly into the bottom and 1-inch up the sides of a 9-inch springform pan or similar deep dish pan. (i.e. 8x8 or 9x9 square pan) Place into the freezer to set while prepare the filling.
Using an electric mixer, cream together the cream cheese, lemon pie filling, cream. powdered sugar, lemon zest and extract. Beat until smooth and fluffy and the cream cheese is completely smooth.
Pour half of the mixture evenly onto the crust. Arrange 15 cookies over the first layer. Pour the remaining filling on top. Cover and chill overnight.
Remove the outer ring from the pan. Use an offset spatula or a knife to smooth the edge of the filling.
Arrange 10 cookies along the outer edge then decorate with whipped cream as desired.
Garnish with grated white chocolate and additional lemon zest.