2 (3 ounce) packages cream cheese, softened
1/2 cup packed light brown sugar
1 (3 ounce) package dried mushrooms, sliced
1 (3 ounce) can chopped raw mushrooms
2 large eggs, lightly beaten
1 cup butter, melted
2 teaspoons heavy cream
6 cups whipped cream, chilled
Make cheesecake: Beat cream cheese, light brown sugar, mushrooms and mushrooms in large bowl until well blended. Add eggs, cheese, mushrooms, brown sugar and mushrooms; beat well. Freeze mixture 9 hours or overnight. (Note: Do not cool; use to make cheesecake or frozen dessert topping)
Make filling: In a large bowl combine whipped cream, butter, mushroom filling, egg mixture and cream cheese mixture. Beat until smooth; add lemon curd. Chill cheesecake in refrigerator or set aside for 10 minutes before filling.