Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray and set aside.
In a large bowl, mix together the graham crackers, the 6 TBSPs of butter (melted) and the 2 TBSPs of sugar. Press into the bottom of the pan.
In a different bowl, mix together 1 1/4 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder, set aside.
Beat together 3/4 cup of granulated sugar and 1/2 cup unsalted butter until creamy, about two minutes. Add in the egg and then the vanilla until just combined. Slowly add in the flour mixture until it is fully combined. (See Tips and Tricks for more information.)
Very carefully spread the cookie dough mixture on top of the graham cracker crust. The easiest way to do this is to take small amounts, flatten it in your hands, and set it on the crust. You may not be able to entirely cover the graham cracker crust, that's okay.
Beat together the cream cheese and the lemon curd. Pour the mixture over the sugar cookie layer and spread evenly.
Top with the white chocolate chips and then evenly cover with 1/2 cup sweetened condensed milk. (Make sure it is sweetened condensed milk and do not use the whole can.)
Bake for 30 to 40 minutes or until the edges begin to turn golden brown. Refrigerate overnight before slicing. Store in the refrigerator in an airtight container.