Heat oven to 375 degrees. In a medium bowl, whisk starch, gum, salt, baking powder, pudding; set aside. In a small bowl, beat yolk, cream, and vanilla with fork until combined; set aside.

In standing mixer, cream butter and sugar at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, add starch mixture until the dough is formed, about 1 to 2 minutes. ( If too dry add an extra tablespoon of heavy cream. )

Divide the dough in half. In a well greased 8 x 8 brownie pan, press half of the dough into an even layer. Bake until light golden brown, about 20 minutes. Allow to cool. With the remaining dough, form into tablespoon sized 1 -inch balls. Place dough balls on parchment lined baking sheet. Bake for 10 minutes. Set aside to cool. Once cooled, break apart into crumbs to place on top of cheesecake filling.

Meanwhile, prepare cream cheese topping: Dissolve instant pudding in the lemon juice. It will be thick and pasty, do not worry. Set aside.

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside in the fridge.

Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, pudding mix, confectioners’ sugar, vanilla and salt. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.

Using a rubber spatula, gently fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream - that is what makes this so light and delicious!

Evenly spread the filling on top of your cookie base. Sprinkle with cookie crumbs. Allow to set in the fridge for at least 12 hours. Dust with powdered sugar before serving if desired..