Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it with non-stick spray.

In a food processor, combine graham cracker crumbs, melted butter, and salt. Pulse until it resembles wet sand, then press firmly into the springform pan for the crust.

Bake the crust for about 10 minutes or until golden brown. Let it cool while you prepare the filling.

In a mixing bowl, beat cream cheese, granulated sugar, and flour until smooth and creamy, about 2-3 minutes.

Add lemon zest, lemon juice, and vanilla extract, mixing on low speed. Gradually pour in heavy cream and blend. Add eggs one at a time, mixing thoroughly after each.

Pour the filling into the cooled crust and bake at 350°F for 15 minutes, then reduce the temperature to 200°F (93°C) and bake for 50-55 minutes until the center jiggles slightly.

Turn off the oven and let the cheesecake cool inside for 30 minutes, then cool completely at room temperature for at least 6 hours in the fridge.

For the lemon curd, whisk together eggs, sugar, cornstarch, salt, and lemon juice in a saucepan and cook over medium heat, stirring continuously until thickened. Stir in butter until melted.

Once the lemon curd has cooled, spread it evenly over the cheesecake. Garnish with whipped cream and lemon slices before serving.