Preparation

• Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until the crumbs are evenly moistened, then press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool slightly.
• In a large bowl, beat the cream cheese and 1 cup sugar together until smooth and creamy (about 2 minutes). Add eggs, one at a time, mixing on low speed after each. Blend in sour cream, lemon zest, lemon juice, and vanilla until just combined. Pour the filling over the cooled crust and smooth the top with a spatula.
• Place the pan on a baking sheet. Bake for 50-55 minutes until the edges are set and the center is slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
• Remove cheesecake and cool to room temperature, then refrigerate for at least 4-6 hours, preferably overnight, until fully set.
• Once chilled, spread the lemon curd evenly over the top of the cheesecake. Garnish with fresh whipped cream and extra lemon zest if desired. Slice, serve, and enjoy!