Preheat oven to 325°F.

Place cookies into food processor bowl with S Blade. Pulse 10-12 times. Add melted butter and pulse several times until mixture forms fine crumbs.

Press crumbs in a jelly roll pan (10” x 15”) press the crumbs evenly on the bottom and halfway up the sides.

Mix cottage cheese in work bowl with metal blade 30 seconds or until smooth and no curds remain. Add sugar, eggs, cream, vanilla and lemon juice; mix to combine.

Scrape bowl then add flour, salt and lemon zest. Pulse until dry ingredients are incorporated.

Spread cheese mixture over cookie crust; bake in 325°F oven for 20 minutes. Refrigerate for at least 1 hour or overnight.

Drizzle softened chocolate hazelnut spread in a zigzag pattern over the top of the dessert. Draw a knife across the chocolate lines in the opposite direction. Cut into squares and serve topped with fresh fruit.