1-Adjust the oven rack to the lower-middle position and preheat to 350°F (177°C). Line the area with the tools you will need: a 9-inch springform pan, food processor or a rolling pin for crumbs, mixing bowls, electric mixer, and a roasting pan for the water bath.

2-Soften cream cheese and bring eggs, sour cream, and lemon juice to room temperature; cold ingredients can lead to lumps and overmixing.

3-Grind graham crackers into fine crumbs using a food processor or place crumbs in a resealable bag and crush with a rolling pin. Combine 1 and 3/4 cups (210g) graham cracker crumbs, 1/4 cup (50g) granulated sugar, and 5 tablespoons (71g) melted unsalted butter in a bowl until the mixture resembles wet sand.

4-Press the crumb mixture firmly into the bottom and slightly up the sides of an ungreased 9-inch springform pan. Make an even, compact layer so the filling has a stable base.

5-Pre-bake the crust for 10 minutes at 350°F (177°C) to set it. Remove from oven and leave the oven on; a warm crust helps the batter adhere.

6-Pulse 1 tablespoon packed lemon zest with 1 and 1/4 cups (250g) granulated sugar in a mini processor or rub together with your fingertips to release oils into the sugar. This step deepens lemon flavor throughout the filling.

7-Beat 32 ounces (904g) softened full-fat cream cheese and the lemon-infused sugar on medium-high speed until smooth and lump-free. Scrape down the bowl as needed to keep the texture even.

8-Add 1/2 cup (120ml) fresh lemon juice, 1/3 cup (80g) sour cream or plain yogurt, and 1 teaspoon pure vanilla extract. Mix on low-medium until combined. The lemon juice will lighten and flavor the batter.

9-Add the 3 large eggs one at a time, mixing just until incorporated. Over-beating can whip in air and cause cracks or deflation; stop mixing when just combined.

10-Pour the filling into the warm crust and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles.

11-Set up a water bath by placing the springform pan inside a larger roasting pan. Add about 1 inch of hot water around the springform pan so it reaches roughly halfway up the side. This creates humidity and slows heat shock.

12-Bake at 350°F (177°C) for 55 to 70 minutes, until the edges are set and the center is still slightly wobbly. If the top browns too quickly, tent with foil after about 45 minutes to protect it.

13-When time is up, turn off the oven, crack the door slightly, and let the cheesecake cool in the water bath for 1 hour. This gradual cooling helps prevent cracks and sinking.

14-Remove the pan from the water bath and oven, then let the cake cool completely at room temperature on a wire rack.

15-Spread 3/4 cup lemon curd evenly over the cooled cheesecake. The curd should be cool so it stays glossy and does not weep.

16-Refrigerate for at least 4 hours or overnight to fully set the filling and make clean slicing possible.

17-Before serving, remove the springform rim, garnish with whipped cream, lemon slices, and/or fresh berries as desired. Store leftovers in the refrigerator for up to 5 days.