Creamy lemon cheesecake recipe with graham cracker crust, smooth lemon filling, and tangy lemon curd topping.

2 cups graham cracker crumbs

5 tablespoons melted butter

3 tablespoons sugar

Pinch of salt

1 1/3 cups sugar

Zest of 2 lemons

2 tablespoons flour

4 packages cream cheese

4 eggs

1/4 cup lemon juice

2 teaspoons vanilla extract

1 cup sour cream

1 cup lemon curd

Optional whipped cream topping

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1. Preheat oven to 350°F.

2. Combine graham cracker crumbs butter sugar and salt.

3. Press mixture into springform pan and bake crust.

4. Reduce oven temperature to 325°F.

5. Beat cream cheese until smooth.

6. Add lemon sugar mixture and flour.

7. Add eggs one at a time.

8. Mix in lemon juice vanilla and sour cream.

9. Pour batter into crust.

10. Bake cheesecake in water bath.

11. Cool slowly then refrigerate overnight.

12. Spread lemon curd over cheesecake before serving.

Use room temperature ingredients.

Bake in water bath to prevent cracks.

Chill cheesecake overnight for best texture.