Preheat your oven to 375 degrees Fahrenheit. Line the bottom of a 9 inch spring form pan with parchment paper and spray the sides of the pan lightly with cooking spray. Set aside.
Combine the graham cracker crumbs, melted butter, and sugar together in a bowl until it resembles wet sand. Press the mixture into the bottom of the spring form pan. Bake for 6 to 8 minutes or until the crust is golden brown. 1 3/4 cup graham cracker crumbs, 8 tablespoons unsalted butter, 1/3 cup granulated sugar
In a large bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, blend until the cream cheese and sugar is smooth.
24 ounces cream cheese, 3/4 cup granulated sugar
Mix in the eggs, flour, lemon zest, and lemon juice. Scrape down the sides as needed until the mixture is smooth and well combined.
3 large eggs, 2 tablespoons all-purpose flour, 1 1/2 tablespoons lemon zest, 1 1/2 tablespoons lemon juice
When the crust is done baking, turn the oven down to 325 degrees Fahrenheit. Pour the mixture over the hot crust.
Bake the cheesecake for 35 minutes. Turn the oven off, without opening it, and leave the cheesecake in the oven for 1 hour. Remove the cheesecake from the oven. Allow it to cool before moving it to the refrigerator to chill for at least 4 hours.
When ready to serve, top with the lemon curd. Carefully remove the sides of the springform pan, slice, and enjoy.
1/2 cup lemon curd