Using an electric mixer, beat 8 ounces of block cream cheese with 1 cup of granulated sugar in a large bowl on medium speed until smooth and creamy, about 2-3 minutes.

Add ½ cup of fresh lemon juice, 1 teaspoon of lemon oil, and the zest of 1 lemon to the mixture and beat on low speed until combined, about 1 minute.

In a separate chilled bowl, beat 1 cup of heavy cream on medium-high speed until stiff peaks form, approximately 3-4 minutes.

Gently fold the whipped cream into the lemon and cream cheese mixture until just combined.

In a 9-inch springform pan, layer crisp lemon cookies at the bottom, spread lemon filling over cookies, and repeat this process.

Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Once set, release the springform pan and slice into wedges. Garnish with candied lemon slices and a dollop of homemade whipped cream.