Crust:

1. Preheat your oven to 350 °F (approximately 175 °C). Wrap the outside bottom of a 9‑inch springform pan in two layers of aluminium foil to guard against leaks. Lightly grease the inside of the pan.

2. In a food processor, combine the graham cracker crumbs and sugar; pulse briefly to mix. Add the melted butter and pulse until the mixture resembles wet sand. Transfer this into the prepared pan.

3. Use the bottom of a glass or measuring cup to press the mixture into the bottom and up about 1 inch on the sides of the pan. Place the pan on a rimmed baking sheet.

4. Bake for 10 to 15 minutes, or until the crust becomes aromatic and turns golden brown around the edges. Let it cool completely.

Filling:
5. Reduce the oven temperature to 325 °F (about 163 °C).
6. In a clean food processor (or bowl) blend the sugar and lemon zest for about 30 seconds, until the sugar turns pale yellow and fragrant.
7. In a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment), beat the room‑temperature cream cheese, salt, and the lemon‑zest sugar on medium‑high speed for about 2 minutes, scraping down the sides occasionally, until smooth.
8. Lower the mixer speed to medium‑low and add the eggs one at a time, beating until each is fully incorporated before adding the next. Scrape the bowl as needed.
9. Add the vanilla extract, heavy cream, and lemon juice, and beat until just combined.
10. Pour the filling into the cooled crust. Place the springform pan in a large roasting pan (to create a water bath). Pour boiling water into the roasting pan so it comes about halfway up the sides of the springform pan — ensuring the foil wrap prevents water from seeping into the cake.
11. Bake for about 50 minutes, or until the filling is puffed and only slightly jiggles when the pan is gently shaken.
12. Turn off the oven and prop the oven door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour this way.
13. Remove from the water bath and chill the cheesecake in the fridge for at least 4 hours — preferably overnight.
14. Once fully chilled and set, spread the prepared lemon curd evenly over the top. Pipe whipped cream around (if desired) and garnish with lemon slices or extra zest.
15. Slice and serve.