Why did my cheesecake betray me?

Please help! I'm trying to make Honey Lavender Goat Cheese cake, and in what seemed like seconds it went from "ooh that looks awesome" to "#%*^#* SONOFA #%*&#%!!!!"

Recipe says: whip 12 oz goat cheese, juice of 1/2 lemon, 1/4 cup honey, and 1 tsp salt until smooth.

Did that, looked perfect and better than cheesecakes I've made with cream cheese. Although I beat it with a paddle.

Recipe says: Add 2 cups heavy cream, whip until thick.

Did that, only this time I switched to the whip attachment. Added the cream in a stream, then whipped on a higher speed. Note the recipe does not give a time, so since the mixture was a little drippy (and this is a no-bake cheesecake) I continued to let it whip (still at medium speed, since recipe does not indicate speed). A minute later it went from smooth and creamy to cottage cheese and a puddle of liquid! What did I do wrong? And more importantly, can my dessert be saved? The mess is in the fridge now, chillin'.

Thank you for your advice!

It sounds like you broke the whipping cream -- made butter in other words.
I know that if it were a mayo that broke, you'd start with a little water (and maybe an egg yolk), and add the broken mayo back into it.
I don't know that you can do the same thing with whipping cream -- let me ask the baker in the house. Nope. I think you're out of luck.
A quick google search doesn't yield anything either.

Worst case scenario: it's still delicious.

I'm so sorry your cheesecake didn't turn out. I agree with JoelF and think that your whip cream broke. think that I would have continued to use the paddle attachment and not switch to the whisk.