Instructions:
1. Start by preheating your oven to 325°F (163°C) and grease a 9-inch springform pan to prepare for the crust and cheesecake.
2. For the crust, combine the graham cracker crumbs and melted butter in a mixing bowl. Stir until all the crumbs are coated. Press this mixture firmly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes and then set it aside to cool.
3. Now let’s make the cheesecake filling! In a large mixing bowl, use a hand mixer or stand mixer to beat the cream cheese until it’s beautifully smooth and creamy. Gradually add in the granulated sugar and continue mixing until combined.
4. Next, add the sour cream, vanilla extract, lemon zest, and lemon juice to the cream cheese mixture. Mix thoroughly until everything is well incorporated.
5. It’s time to add the eggs! Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
6. Pour the cheesecake batter over the cooled graham cracker crust, spreading it evenly across the surface.
7. For the delightful swirl, dollop spoonfuls of lemon curd on top of the cheesecake batter. Take a butter knife and gently swirl the curd into the batter to create a beautiful marbled effect.
8. Bake the cheesecake in the oven for 60-70 minutes, or until the center is set and the edges are slightly golden. After baking, turn off the oven and allow the cheesecake to cool inside with the door slightly ajar for about an hour.
9. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight for the best flavor and texture.
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