Preheat the oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper.

In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until the mixture resembles wet sand.

Press the crust mixture firmly into the bottom of the pan.

Bake the crust for 10 minutes, then allow it to cool while preparing the filling.

In a large bowl, rub the lemon zest into the sugar to release the citrus oils.

Beat the cream cheese until smooth, then add the lemon sugar and mix until creamy.

Add eggs and egg yolk one at a time, mixing slowly after each addition.

Mix in sour cream, lemon juice, and vanilla extract until the batter is smooth.

Pour the batter over the cooled crust.

Bake for 45–55 minutes until the center is just slightly jiggly.

Turn off the oven, crack the door open, and allow the cheesecake to cool slowly inside the oven.

Refrigerate the cheesecake for at least 4 hours or overnight.

For the lemon curd, whisk sugar, lemon zest, egg, egg yolk, and lemon juice in a saucepan.

Cook over medium-low heat while stirring constantly until thickened.

Remove from heat and whisk in butter until smooth, then cool.

Spread the lemon curd over the chilled cheesecake.

Whip the heavy cream with skim milk powder until soft peaks form.

Pipe or spoon whipped cream onto the cheesecake and garnish with lemon slices. Serve chilled for the creamiest texture and the most vibrant lemon flavor.