Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Stir until well mixed. Press into the bottom of a greased 9” springform pan. Bake for 10 minutes.

Remove from the oven and let it cool completely.

Beat room-temperature cream cheese with an electric mixer until smooth. Gradually add granulated sugar and cornstarch, mixing until fluffy. Incorporate lemon zest, fresh lemon juice, and vanilla extract until smooth.

Slowly pour in heavy cream while mixing at low speed until blended. Add eggs one at a time, mixing gently after each addition until smooth.

Pour the cheesecake filling into the cooled crust and spread evenly. Bake for 15 minutes at 350°F, then reduce temperature to 200°F and bake for an additional 50-55 minutes.

Turn off the oven and leave the door ajar for 30 minutes to minimize cracking.

Let the cheesecake sit at room temperature for about an hour, then cover and refrigerate for at least 6 hours, ideally overnight.

In a saucepan, whisk together eggs, granulated sugar, cornstarch, salt, and lemon juice. Heat over medium, stirring until thickened, about 8-10 minutes. Remove from heat and stir in cold butter until smooth.

Let the lemon curd cool to room temperature before spreading over the chilled cheesecake.

Top the cheesecake with whipped cream and garnish with lemon slices or berries as desired. Slice and serve.