Crust 

1. Preheat oven to 325F/163C and line a 9-inch square pan with parchment paper or aluminum foil and spray with non-stick cooking spray.
2. In a food processor crush the Graham Crackers into fine crumbs. In a small bowl combine the crushed graham crackers and sugar, mixing to combine. Add the melted butter. Once combined press into prepared pan, use the bottom of a cup to help tightly pack the crust. 
3. Bake crust for 5-10 minutes, until lightly golden then let cool while you make the crust. 

Cheesecake 

1. In the bowl of an electric mixer fitted with a paddle attachment or a handheld mixer beat cream cheese, sugar and lemon zest for 2 minutes on low-medium speed. Add heavy cream, lemon juice, and sour cream mixing until fully combined. Add in eggs and mix until just combined, do not over mix. You should have a creamy batter with no lumps.
2. Pour on top of prepared crust. Spoon 16-20 small dollops of lemon curd and use a knife to swirl into bars. Place pan on the middle rack in the oven then place a deep pan underneath, I use a 9”x13” pan and fill that with water to create a very moist, even tempered environment for the cheesecake to bake in. Bake for 30-35 minutes or until the center stops jiggling a lot. Open the oven door and let the bars cool inside for 30 minutes. Then set the pan on a wire rack and let cool for 30 minutes, then place in the fridge to chill for 2 hours or overnight. 
3. Drizzle more lemon curd on top, if desired, or serve with whipped cream. Store in the fridge for up to 3 days.