Preheat the oven to 350°F. Line an 8x8 or 9x9 pan with parchment (use a sling if you want to remove the bars completely). Then spray with baking spray.

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly combined. Press into the bottom of the prepared pan, using a flat measuring cup or tamper to press down and pack the crust very firmly. (If using full graham cracker sheets, use a food processor to zoom them into fine crumbs first).

Bake the crust for 8-9 minutes, until lightly golden brown. Set aside to cool.

In a large bowl, use hand beaters to combine cream cheese, sugar, sour cream, and vanilla, lemon juice, and lemon zest on medium speed until smooth. Scrape well.

Add the eggs and combine on low speed until just combined. Don't overmix.

Pour filling over the crust. Bake for 25-35 minutes, or until the center is almost set, but still a bit jiggly. Remove and set on a wire rack to cool to room temperature (1-2 hours). Once cool, refrigerate in the pan for 3-4 hours.

Once chilled and ready to serve, use an offset spatula to spread the lemon curd evenly on top. Slice the bars and serve.