• Preheat the oven to 325°F and line a 9 or 10 inch springform pan with parchment paper on the bottom and grease the sides of the pan well.
• Combine the graham cracker crumbs, melted butter, sugar, and salt, stirring together until combined. The mixture will be dry and sandy. Press the graham cracker crust into the prepared pan, pressing it firmly into an even layer. Set aside.
• Fill a 9 x 13 inch pan with water and place in the oven to create a water bath for the cheesecake. This will help to prevent any cracks.
• While the oven preheats, make the cheesecake. Whip the softened cream cheese, room temperature sour cream, and granulated sugar together in a stand mixer with the paddle attachment for 2 minutes until smooth and creamy. Add the vanilla extract and then the eggs one at a time, beating until just combined.
• Pour the cheesecake batter over the graham cracker crust in the springform pan. Drop the pan on the counter a few times to get rid of any air bubbles. Carefully place in the middle rack of the oven and bake for 55 minutes, rotating the cheesecake halfway. Do not over bake! The cheesecake will still be wobbly in the center, but this is correct!
• At the 55 minutes mark, turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually.
• After an hour, take it out of the oven, run a knife along the edges to release from the pan and set on a cooling rack for 1 hour to come to room temperature. Pour the lemon curd over the cheesecake to form an even lemon layer on top of the cheesecake. Cover the cheesecake with tinfoil and place it in the fridge to set overnight.
• When ready to serve, release the springform pan and remove the rim of the pan carefully. Top with whipped cream and lemon zest.
• Slice into 16 servings and enjoy! Get back to us and rate the recipe!

Recipe Notes:

• Make sure ALL ingredients are at true room temperature: I cannot stress how important this is. The cream cheese, eggs, and sour cream must all be at room temperature in order to beat together into a creamy, clump-free cheesecake.
  Do not over beat the cheesecake: Over beating the cheesecake causes air bubbles. And air bubbles mean one thing: cracks. Only beat the cheesecake mixture until it’s creamy!
• Splurge on good lemon curd: The lemon curd is a thin layer you’ll spread on top of the cheesecake once cooked and cooled, but it really finishes it off with a bright, tart flavor that cuts the creamy sweetness of cheesecake beautifully.
• Don’t over bake the cheesecake: The last thing you want is an over baked cheesecake. It turns out to be rubbery and sad. Only bake the cheesecake until it is just set in the middle–about 55 minutes!

How to prevent cheesecake from cracking?

• Don’t overbeat the eggs: If you beat air into the eggs they can cause bubbles and cracks in your cheesecake. Our advice? Beat the cream cheese, sour cream, and sugar until it’s super creamy, but not anymore– about 2 minutes. And absolutely DO NOT overbeat the eggs. Beat them in one at time until just combined and then turn the mixer off forever.
• Bake the cheesecake at a low temperature with added water: Fill a 9 x 13 inch pan with water and place it on the bottom rack of the oven while the cheesecake bakes. This will create a steamy, humid environment for the cheesecake, which prevents any cracking!
• Leave the cheesecake in the oven after baking: Big changes in temperature = cracks. After the cheesecake is done baking, turn off the oven and open the door. Leave the cheesecake in the oven for an hour to come to room temperature slowly