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To make the lemon curd:
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Start by whisking together the lemon zest and lemon juice, sugar, and 3 eggs. Add this mixture to a saucepan over medium low heat. Add the butter in small pieces and whisk until the curd is quite thick.
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Remove the curd from the heat and set aside to cool completely.
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With the oven rack in the middle position, heat the oven to 350u00b0F.
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Stir together crust ingredients in a bowl and then press firmly into a spring form pan. You will want the crust to cover the bottom and about 1 inch up the side of the pan. Bake for 10 minutes and then set the crust aside to cool.
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Reduce the oven temperature to 300u00b0F.
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For the cheesecake: In the bowl of a mixer add cream cheese and sugar and beat until smooth, this will only take a minute or two. With mixer on low add eggs one at a time, mixing until combined. Add sour cream and vanilla and mix again until combined.
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Grab your cooled graham cracker crust and pour in about 1/2 of the cheesecake mixture. Spoon on half of the lemon curd and using a small knife or spoon, swirl the lemon curd into the cheesecake, making sure to only swirl enough to make pretty designs, not so much as to completely combine the two mixtures. Pour on the remaining cheesecake mixture and finish with the last of the lemon curd, swirl the curd into the cheesecake mixture once again.
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Pop the cheesecake into the oven at 300u00b0F and bake for approximately 45 minutes. The cake will ONLY be set about an inch to an inch and a half from the edge of the pan, it will appear to be not cooked in the center, but this is what makes the cake so creamy. Place the pan on a cooling rack and allow it to come to room temperature, about 2 hours. Once it is cooled, cover with plastic wrap and chill in the fridge for at least 4 hours.
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To serve, remove from springform pan and slice into thin wedges, this is very rich so you only need a small piece!
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The original recipe can be found at Epicurious.com
