Prep: Preheat the oven to 350°F with a rack in the center. Dot the bottom of a 9-inch springform pan with butter and line it with a circle of parchment for an easier release.

Make Crust: In a medium bowl, combine 1 ¾ cups graham cracker crumbs with 2 Tbsp sugar then stir in 6 Tbsp melted butter. Mix until moistened. Press crumbs into your prepared pan, going slightly up the sides. Bake for 8 minutes then transfer to a rack to cool to room temperature.

Wrap Springform Pan: Place 2 sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and gently fold the foil up the sides of the pan ensuring there are no rips. Fan the foil out slightly at the tops to keep the rim clear for rising and to keep water splashes out.

Beat Cream Cheese: In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat 2 lbs cream cheese and 1 cup sugar on medium/high speed for 5 minutes until completely smooth, scraping down the bowl a couple of times.

Add Eggs: Reduce the speed to medium and add eggs, one at a time, allowing them to incorporate between each addition. Scrape down the bowl with a spatula as needed.

Finish Cheesecake Filling: Reduce speed to low and add 2 Tbsp sour cream, 1 Tbsp lemon zest, 2 Tbsp lemon juice, and ½ Tbsp vanilla. Mix on low speed just until incorporated, scraping down the bowl as needed. Pour batter over the cooled crust.

Prepare Water Bath: Boil a kettle of water (boil more than you think you'll need). Set your foil-wrapped cheesecake pan in a deep roasting pan. Pour hot water around the edges about 1 inch up the sides of the springform pan.

Bake Cheesecake: Carefully transfer the cheesecake to the center rack of the oven and bake at 350°F for 60-80 minutes or until the center of the cheesecake wobbles slightly when you jolt the pan.

Remove the cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then discard the foil and set the springform pan on a wire rack to cool completely. Once fully cooled, cover the springform pan and chill in the refrigerator for at least 8 hours or overnight to fully set before serving.

Beat Cream: In a large mixing bowl, beat together 1 cup heavy cream, 3 Tbsp powdered sugar, and ½ tsp vanilla extract on medium/high speed until stiff peaks form. Transfer to a piping bag fitted with an open star tip and set aside (or refrigerate if not using right away).

Transfer Cheesecake: Run a thin knife or spatula around the edges of the cheesecake to loosen it from the pan. Remove the springform pan and transfer the cake to a cake platter (you can slide off the parchment paper if desired).

Add Lemon Curd and Whipped Cream: Spread ½ cup of lemon curd over the surface of the cheesecake. Pipe a generous amount of whipped cream around the edge of the cake or design however you prefer. Garnish with small slices of fresh lemon if desired. Refrigerate until ready to serve.