Preheat your oven to 350°F (175°C) and adjust the racks for even baking.

Prepare a 9-inch springform pan by lining it with parchment paper. Mix graham cracker crumbs, melted butter, sugar, and cinnamon until it resembles wet sand. Press mixture into the pan. Bake for 15 minutes and let cool.

Lower oven temperature to 325°F (160°C). In a bowl, beat cream cheese until smooth, then add sugar, lemon zest, and lemon juice until smooth.

Incorporate room-temperature eggs one at a time, mixing on low speed. Fold in sour cream carefully.

Pour filling into the cooled crust, wrap the pan in foil, place in a larger dish with water, and bake for 1 hour.

After baking, turn off the oven and let cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.

Make lemon curd by whisking together yolks, sugar, lemon zest, lemon juice, and salt in a pan over low heat until thickened.

Pour lemon curd over the chilled cheesecake, chill for another 30 minutes, then top with whipped cream and lemon slices or curls before serving.