• Preheat the oven to 350°F. Line the bottom of your springform pan with a parchment paper round for easy removal. Then, double wrap the pan with heavy-duty aluminum foil.

Crust

• Use a food processor to make graham cracker crumbs. Alternatively, crush them in a resealable bag using a rolling pin or kitchen mallet. Mix the crumbs with the melted butter, sugar, and salt. It should resemble wet sand and hold its shape when pressed. Add the crumbs to the pan and firmly pat down to get an even layer on the bottom and sides.

  Bake for 8 to 10 minutes. Set aside.
  1 cup graham cracker crumbs, 2 ½ tablespoons butter, 1 ½ tablespoons sugar, pinch of salt
  

Cheesecake Filling

• Make the batter: Reduce the oven to 325°F. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened cream cheese, eggs, sugar, sour cream, lemon juice and zest, and salt until smooth and creamy on medium-high speed.

  Scrape down the sides and bottom halfway through. Lastly, remove large air bubbles by reducing the speed to the lowest setting for 1 to 2 minutes.
  2 8oz packages cream cheese, 2 eggs, ⅔ cup sugar, ⅔ cup sour cream, 2 tablespoon lemon juice, 1 tablespoon lemon zest, ¼ teaspoon salt
  
• Water bath: Pour the batter into the springform pan and remove any air bubbles by banging the pan onto the kitchen counter lined with a kitchen towel. Put the springform pan into a larger roasting pan and add hot water a few inches up the side to create a water bath.
  
• Bake: Bake at 325°F for 75 minutes. Turn off the oven and use a wooden spoon to crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
  
• Chill: Remove the cheesecake from the water bath and remove the foil. Once it reaches room temperature, loosely cover and chill in the fridge for at least 4 hours to overnight.
  

Lemon Curd

• Double-boiler: Fill a saucepan with about 2 to 3 inches of water and bring to a boil. Add the eggs, lemon juice, and sugar to a non-reactive, heat-safe bowl and set on top of the saucepan to create a double-boiler. Make sure the bottom of the bowl doesn't touch the water. Continually whisk until the curd thickens and starts to bubble, about 10 to 13 minutes. See Note 3.
  3 eggs, ½ cup lemon juice, ½ cup sugar
• Add butter and zest: Turn off the heat and remove the bowl from the saucepan. Strain while still hot if you see cooked pieces of egg. Add the lemon zest and whisk in a few pieces of butter at a time, letting it melt into the curd to create a silky texture. Transfer to a container and cover with plastic wrap so it touches the surface to prevent skin from forming. Store in the fridge until ready to serve.
  5 tablespoons butter, ½ tablespoon lemon zest

Add toppings and serve

• Spread the lemon curd on the cheesecake, reserving some for serving on the side. Top with lemon slices and whipped cream (see Note 4). Cut slices using a thin knife that's been dipped in hot water and wiped dry before each slice. Serve and enjoy!