• Preheat the oven to 350 degrees Fahrenheit. Open up the 9-inch springform pan and line the bottom part with foil. Put the pan back together and spray the inside with cooking spray, then wrap the outside bottom and sides of the pan tightly with two layers of heavy duty foil. You don’t need to cover the sides all the way up). This will prevent any leaks.
• Using a food processor, pulse the graham cracker crumbs (or crackers) and almonds together into crumbs. Pour into a medium bowl and mix with the sugar and melted butter until the crumbs are evenly moistened. Press into the bottom and up the sides of the prepared pan. Bake for 8 minutes to set the crust, then remove from the oven and set on a cooling rack.
• Prepare a water bath by boiling water. You will need about 1-inch of water in a roasting pan.
• In a small bowl, combine the sugar and lemon zest. Rub the sugar mixture with your fingertips. This releases the natural lemon oils of the zest into the sugar making it fragrant.
• Using a handheld or stand mixer fitted with a paddle attachment or whisk, beat the cream cheese and lemon sugar mixture together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, mix until creamy and smooth, then stir in the vanilla extract, lemon juice and heavy cream. Beat until just combined, about 30 seconds. The mixture should be smooth and creamy.
• Pour the cheesecake filling over of the crust. Use a rubber spatula to smooth it into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the roasting pan. The water should reach about halfway up the sides of the cheesecake pan. You can also place the roasting pan in the oven first, pour the water into the roasting pan and place the cheesecake pan inside the roasting pan if that is more convenient for you ( I know those pans can get heavy!).
• Tent the cheesecake pan with aluminum foil. It doesn’t have to be sealed or tied, as we want air to circulate while the cheesecake bakes.
• Bake for 55 or 65 minutes or until the center is almost set (it should be a bit jiggly)
. Turn off the oven and prop open the oven door slightly leaving the cheesecake in the oven as it cools down. Set a timer for 1 hour. The cheesecake will slowly finish baking during this time.
 After the hour has passed, remove the cheesecake from the oven and from the water bath. Allow it to cool on a cooling rack. After it’s completely cool (about 2-3 hours), refrigerate it for at least 8 hours or overnight.
• Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Spread a thin layer of lemon curd evenly over the top, and garnish with whipped cream swirls piped on top and lemon slices. Serve.

Whipped Cream

• Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
• Pour heavy cream, sugar and vanilla into the cold bowl and whisk on high speed until stiff peaks form.
• Use immediately or cover tightly and store in the refrigerator for 12 hours.