Cut four pieces of cheesecloth (triple thickness) about 8 inches square.
Rinse well to remove sizing and squeeze to damp-dry. Line four individual coeur à la crème molds and set aside.
In a large mixing bowl, beat the cream cheese on high speed until light and fluffy.
Add 2 tablespoons of the heavy cream and beat to lighten the cheese.
Add the lemon curd, confectioner's sugar and lavender extract to the cream cheese mixture and beat to blend, scraping down the sides of the bowl as you go.
In a clean bowl with clean beaters, beat the remaining 1/2 cup of cream until it reaches soft peaks. Fold it into the cheese/lemon mixture until no streaks are visible.
Divide mixture among the four prepared molds and wrap overhanging cheesecloth over the top, pressing down lightly to ensure the mixture if conforming to the mold.
Put molds onto a plate to drain (the reason the mold has holes!) and refrigerate for at least 8 hours or over night. (Note: this recipe didn’t drain any liquid.)