Preheat your oven to 350°F (175°C) and prepare a 9” springform pan.

In a food processor, pulse graham cracker crumbs, melted butter, and a pinch of salt until combined. Press into the pan and bake for 10 minutes.

In a stand mixer, beat cream cheese until smooth, then add sugar and cornstarch until combined.

Add lemon zest, lemon juice, and vanilla extract, then slowly pour in heavy cream while mixing on low speed.

Add eggs one at a time, mixing well after each addition, then pour the batter into the cooled crust.

Bake at 350°F for 15 minutes, then lower to 200°F and bake for an additional 50-55 minutes.

Whisk together eggs, sugar, cornstarch, and lemon juice in a saucepan over medium heat until thickened, then remove from heat and stir in butter.

Allow lemon curd to cool slightly, pour over cheesecake, smooth evenly, cover, and refrigerate for at least 6 hours.