For the Curd • ½ cup lemon juice fresh (118ml) • 3 large egg yolks discard egg whites or save for meringues • ¼ cup granulated sugar (50g) • ¼ teaspoon table salt • 4 Tablespoons unsalted butter  cut into 4 pieces (57g)

For the Crust • 1 ½ cups graham cracker crumbs 170g • 2 Tablespoons granulated sugar • 1 Tablespoon light brown sugar  firmly packed • 5 Tablespoons unsalted butter melted

For the Cheesecake • 24 oz cream cheese softened (use brick-style, full-fat cream cheese) (680g) • ¾ cup granulated sugar 150g • 2 large eggs lightly beaten • ½ batch homemade whipped cream for topping (optional)

Prepare curd first so it has time to cool. In a small saucepan, whisk together lemon juice, 3 egg yolks, ¼ cup (50g) sugar, and salt until combined.

Add butter and transfer saucepan to stovetop over medium-low heat. Stir or whisk constantly until butter is completely melted.

Once butter is melted, continue to stir constantly and watch the mixture until it thickens slightly and becomes more opaque.

Remove from heat and immediately pour curd through a fine mesh strainer into a heatproof bowl. 

Allow curd to cool. Meanwhile, preheat oven to 325F (160C) and prepare crust.

In a medium-sized bowl, use a fork to mix together graham cracker crumbs, sugar, and brown sugar.

Add melted butter and use your fork to toss everything together until all the crumbs are moistened.

Press crumbs evenly into the bottom and up the sides of a springform pan ( at least ⅔ way up the sides of the pan).   Set aside and prepare cheesecake filling.

In a large bowl (or the bowl of a stand mixer), combine softened cream cheese and ¾ cup (150g) sugar and beat until creamy  and smooth. 

With mixer on low-speed, gradually drizzle in lemon curd and stir until completely combined.

Add eggs, one at a time, stirring until just-combined after each addition.

Scrape sides and bottom of bowl again and stir until batter is uniform and smooth and pour cheesecake batter into prepared crust.

Transfer to center rack of 325F/165C preheated oven and bake for 40-45 minutes. The center of the cheesecake should be almost set but will still slightly jiggle. 

Allow to cool to room temperature for 30-60 minutes then transfer to refrigerator to chill for at least 5-6 hours before serving. 

Serve topped with homemade whipped cream, if desired. Slice and Enjoy!