Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by lightly spraying it with non-stick spray.

In a food processor, pulse graham cracker crumbs, melted butter, and salt until combined. Press into the bottom of the prepared pan, then bake for 10 minutes until golden.

Beat softened cream cheese until smooth and creamy in a mixing bowl.

Gradually incorporate granulated sugar and flour into the cream cheese, then add lemon zest, lemon juice, and vanilla extract.

Add heavy whipping cream and mix until smooth.

Add eggs one at a time with the mixer on low speed until just incorporated.

Pour cheesecake batter over the cooled crust, bake at 350°F (175°C) for 15 minutes, then reduce to 200°F (93°C) and bake for 50-55 minutes.

Cool in the oven with the door ajar for 30 minutes, then chill in the refrigerator for at least 6 hours or overnight.

Combine eggs, sugar, cornstarch, salt, and lemon juice in a saucepan, stirring until thickened. Remove from heat and whisk in butter.

Spread the cooled lemon curd over the chilled cheesecake and serve.