Preheat your oven to 325°F (163°C).

Combine finely crushed graham crackers with melted butter and granulated sugar. Mix until evenly moistened and press into the bottom of the springform pan.

Pre-bake the crust for about 10 minutes, or until lightly golden.

Beat the cream cheese until smooth, mix in lemon zest-infused sugar, then add eggs one at a time, followed by lemon juice and vanilla extract.

Pour the filling over the pre-baked crust and bake in a water bath for 55-70 minutes until the edges are set.

Cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight.

Spread a layer of homemade lemon curd over the top and optionally add whipped cream before serving.