Heat the oven to 350 degrees. Beat the cream cheese, sour cream and sugar on medium speed for 1 minute or until smooth. Beat in the egg just until combined. Beat in the lemon juice, lemon peel and flour until blended. To make the crust, cut the cookie dough crosswise into 16 slices. On a lightly floured surface, roll or press each cookie slice into 3 1/2-inch round. Cut shapes using a 3-inch flower-shaped cookie cutter. Gently place into mini muffin cups keeping the flower petals above the rim of the muffin cup skipping every other cup. Spoon 1 tablespoon of the cheesecake mixture into each crust. Bake for 10 to 13 minutes or until the crust is golden brown and the cheesecake is set. Cool in the pan on a wire rack for 10 to 15 minutes or until the tarts are set enough to remove from the pan. Cool completely on a wire rack. Sprinkle the crust edges with powdered sugar. Spoon 1 teaspoon of lemon curd into each center. Store in refrigerator.