To make this decadent Lemon Cheese Cake just preheat your oven to 300°.
Crush the Graham crackers in a zip top plastic bag with a rolling pin. Mix the sugar into the crumbs. Melt butter over medium heat then add to the crumbs and mix in.
Press mixture into the bottom of a spring form pan or into the bottom and sides of a regular pie pan. Bake for 10 minutes then allow to cool slightly before filling.
Position a broiler tray filled with about an inch of water below the main cooking rack. This will prevent the cheese cake from drying out and cracking while it is cooking.
Mix the cream cheese with the sugar until it is smooth. Add the sour cream and stir until it is incorporated.
Crack the eggs into the bowl and mix well. Then, add the lemon juice and grated lemon zest.
Pour into crust and bake for about 50 minutes. Then turn off oven and let rest inside the hot oven for about 1 hour.
Refrigerate cheese cake for 3 to 4 hours to cool down before serving. Top with lemon curd and homemade whipped cream if desired.
To make the Lemon Curd mix lemon juice, eggs, sugar and lemon zest in a medium glass or enamel pan.
Heat slowly over medium-low heat, stirring constantly until thickened, about 10 minutes. If it does not begin to thicken then turn up the heat a little bit and continue to stir. Avoid getting it too hot because the eggs might begin to curdle.
Remove from heat. Cut butter into 8 pieces and add to curd. Allow it to melt then stir until it is well mixed.
It will continue to thicken as it cools. Place plastic wrap directly on top of the curd to prevent a film from forming as it cools. Place in refrigerator for 2 to 4 hours.
For the whipped cream whip the sugar and whipping cream together with an electric hand mixer or egg beater until light and fluffy and soft peaks begin to form. Store in the refrigerator until ready to use.