Preheat your oven to 350°F (175°C). In a large mixing bowl, combine graham cracker crumbs, melted butter, and a pinch of salt until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased 9-inch springform pan, ensuring an even layer. Bake for 10 minutes or until golden brown and fragrant, then allow to cool while you prepare the filling.

In a spacious mixing bowl, beat the softened cream cheese and granulated sugar together until creamy and smooth, about 3-4 minutes. Gradually blend in the cornstarch, lemon zest, and fresh lemon juice. After fully combined, pour in heavy whipping cream and add eggs one at a time, mixing just until incorporated.

Carefully pour the cheesecake filling into the cooled crust. Bake in the preheated oven at 350°F (175°C) for 15 minutes, then reduce the temperature to 200°F (93°C) and continue to bake for an additional 50-55 minutes.

Turn off the oven and crack the door open, allowing the cheesecake to cool gently inside for 30 minutes. Once the time is up, transfer it to a wire rack to cool completely at room temperature before refrigerating for at least 4 hours or overnight.

In a medium saucepan over low heat, whisk together eggs, sugar, cornstarch, salt, and fresh lemon juice until combined. Stir continuously until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat and stir in butter until melted and smooth.

Once your Lemon Curd Cheesecake has chilled completely, spread the cooled lemon curd evenly over the top of the cheesecake with a spatula. If desired, garnish with whipped cream and lemon slices.