Preheat the oven to 325°F.

In a bowl, mix the graham cracker crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

Add the sour cream, lemon juice, lemon zest, and cornstarch, mixing until fully combined.

Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.

Pour the batter over the crust, smoothing the top.

Wrap the outside of the springform pan with heavy-duty aluminum foil. place the wrapped springform pan in a larger roasting pan or baking dish. Fill the roasting pan with about 1 to 1.5 inches of hot water around the cheesecake pan.

Place in the oven and bake at 325°F for 1 hour and 20 minutes, until the cheesecake is set but slightly jiggly.

Once the cheesecake is done, turn off the oven and crack the door open. Let it cool in the oven for 1 hour.

Afterward, remove the cheesecake from the water bath, discard the foil, and continue cooling on a wire rack before refrigerating.

Before serving, spread the lemon curd evenly on top of the cheesecake.