Stir together cookie crumbs and butter; press evenly in bottom and up sides of a 9-inch pieplate.
Bake at 350° for 8 minutes; remove to a wire rack, and cool completely.
Beat cheese and powdered sugar at medium speed with an electric mixer until smooth. Stir in vanilla extract and, if desired, food coloring until blended; fold in 2 cups whipped topping. Spread cream cheese mixture evenly into prepared crust.
Stir together curd, rind, juice, and 2 tablespoons whipped topping. Spread evenly over cheese mixture; cover and chill 2 hours or until set. Garnish, if desired.
Note: For testing purposes only, we used Pepperidge Farm Chessmen butter cookies and Dickinson's Orange Curd.