Preparation

• Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
• Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of an ungreased 9-inch springform pan. Pat down until the mixture is no longer crumby; pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. Allow crust to slightly cool as you prepare the filling.
• Make the lemon sugar: Place sugar in your food processor or blender. Spoon lemon zest on top. Pulse/blend until blended and the lemon zest is slightly broken down, about 10-12 pulses.
• Continue with the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and lemon sugar together on medium-high speed in a large bowl until smooth and creamy, about 2 minutes. Add lemon juice, sour cream, and vanilla extract, then beat until fully combined. On medium speed, add eggs one at a time, beating after each addition until just blended. After the final egg is incorporated, stop mixing.
• Pour cheesecake batter into warm crust. Use a rubber spatula or spoon to smooth it into an even layer.
• Prepare the simple water bath: Boil a kettle/pot of water. Place the pan inside of a large roasting pan. Carefully pour hot water inside of the pan and place in the oven.
• Bake cheesecake for 55–70 minutes or until the center is almost set. When done, the center of the cheesecake will slightly wobble if gently tapped. Turn off the oven and open the door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour.
• Remove from the oven, lift out of the water bath, then cool uncovered cheesecake completely at room temperature.
• Top with lemon curd: Once cooled, spread about ¾ cup of lemon curd on top.
• Refrigerate the cheesecake for at least 4 hours or overnight.
• Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Add garnishes like whipped cream, lemon slices, and berries. Cut into slices for serving.
• Cover and store leftover cheesecake in the refrigerator for up to 5 days.