Preheat the oven to 325°F. In a medium-sized bowl, stir together the graham cracker crumbs, sugar, and melted butter until combined.
Press into the bottom and up the sides of a 9-inch springform pan. Set in the refrigerator while making the filling.
In the body of a stand mixer with the paddle attachment, beat the cream cheese until it is smooth with no lumps. Slowly add in the sugar, scrape down the sides.
Add the eggs one at a time, stirring the first one in completely before adding the next.
Add the sour cream, vanilla, lemon juice, and lemon zest, stir to combine. Scrape down the sides, and mix for 5 more seconds.
Wrap your pan with heavy duty foil. Pour the filling into the prepared crust and smooth out the top.
Place the cheesecake in a large roasting pan. Fill the roasting pan with hot water from the tap halfway up the sides of the cheesecake pan.
Reduce the oven temperature to 300°F. Place the cheesecake in the roasting pan into the oven and bake for 1 hour and 30 minutes. Turn off the heat and leave the cheesecake in the oven for an additional 1 hour until the center is set. It will still be very slightly jiggly right in the center, that’s perfect.
Take the cheesecake out of the oven and out of the roasting pan. Let cool on the counter to room temperature. Cover with plastic wrap and place it in the fridge for at least 8 hours, or overnight is best.
Remove the outer ring of the springform pan. Smooth lemon curd over the top of the cheesecake. You may need to microwave the curd until it is spreadable, do this in 20 second intervals, stirring in between.
Garnish with whipped cream and serve.
Notes
I highly suggest a water bath, this needs moisture in the oven to keep it from cracking.
Make sure that this is fully cooled on the counter before placing in the refrigeration, this will help with cracks and condensation.
This can be frozen, see my tips above.
You can use bottled lemon juice in a pinch.
Do not forget to turn your oven temperature down before placing your cheesecake in the oven.
Make sure you wrap your cheesecake in foil, especially during a water bath so no water seeps in or cheesecake seeps out.