For the Crust:

1. Preheat the oven to 350°F.
2. Pulse the graham crackers in a food processor until finely ground.
3. Add melted butter and sugar, pulse until combined.
4. Wrap the bottom and sides of a 9-inch springform pan with foil.
5. Press the graham cracker crumbs onto the bottom and sides of the pan.
6. Bake the crust for 10 minutes, then let it cool completely.

For the Lemon Cheesecake:

1. Preheat the oven to 350°F.
2. In a stand mixer, mix cream cheese, cornstarch, and sugar until smooth.
3. Add lemon zest, lemon juice, vanilla, and sour cream, mix for 1 minute.
4. Add eggs and yolks one at a time, mixing until combined.
5. Pour the batter into the prepared pan.
6. Place the pan in a roasting pan, pour boiling water into the roasting pan.
7. Bake for 1 hour, then let it cool in the oven with the door cracked for 1 more hour.
8. Chill the cheesecake in the fridge for at least 8 hours.

For the Lemon Curd:

1. In a saucepan, whisk lemon juice, egg yolks, sugar, salt, and lemon zest.
2. Heat over medium-low heat for 20-25 minutes until thick.
3. Remove from heat, whisk in cold butter.
4. Transfer to a bowl, cover with plastic wrap, and chill in the fridge.

Assembling the Cheesecake:

1. Carefully remove the cheesecake from the pan and transfer to a plate.
2. Pour lemon curd on top, smooth it out, and chill for 10 minutes.
3. Pipe whipped cream around the edges, decorate with lemon slices, and serve!