Adjust oven rack to the middle position and preheat oven to 350°F.
Spray a 9x13-inch baking pan with nonstick cooking spray. Set aside.
Break cookie dough apart and press it evenly in the bottom and ¾ of the way up the sides of the pan.
16.5 ounces refrigerated sugar cookie dough
Bake for 18-25 minutes, or until medium golden brown. Cool completely (about 1 hour).
While the crust cooks, place cream cheese, lemon curd, lemon juice and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Beat for 2-3 minutes, or until smooth and creamy. Transfer to an airtight container and refrigerate until the crust has cooled completely and is ready to serve. (The cream cheese mixture will get firmer during refrigeration. If the mixture gets too firm, simply leave on the counter for 15-30 minutes to soften a little, then vigorously stir before spreading over the crust.)
8 ounces cream cheese, 10 ounces lemon curd, 1 lemon, 1 quart fresh strawberries
When ready to serve, spread the lemon cream cheese mixture evenly over the crust and top with the chopped strawberries.
Garnish with whipped cream and a fresh mint leaf, if desired.
Sweetened whipped cream or Cool Whip, Fresh mint leaves