1. Preheat oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper.

2. In a bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar until the texture resembles wet sand.

3. Press mixture firmly into the prepared pan. Bake for 10 minutes. Set aside to cool.

4. In a large mixing bowl, beat softened cream cheese until smooth.

5. Add 1 cup granulated sugar and beat until fully incorporated.

6. Mix in the eggs one at a time, beating just until blended.

7. Stir in vanilla extract, lemon zest, lemon juice, sour cream, and flour until smooth.

8. Pour cheesecake filling over the cooled crust and spread evenly with a spatula.

9. Bake for 35–40 minutes until the edges are set and the center jiggles slightly.

10. Remove from oven and let it cool completely on a wire rack.

11. Once cooled, spread a generous layer of lemon curd evenly over the cheesecake layer.

12. Refrigerate for at least 4 hours or overnight for best results.

13. Lift the bars using the parchment paper, cut into squares, and garnish with lemon slices, mint, or whipped cream.