For the crust, cut two 8×16-inch pieces of parchment. Put the strips in an 8×8 baking pan so that they cross each other and the excess hangs over the pan’s sides. Push the parchment into the bottom and corners of the pan. Position a rack in the center of the oven and heat the oven to 325°F.

Break the graham crackers into a food processor and process until finely ground. Add the melted butter and pulse until the mixture resembles damp sand. Transfer the crumbs to the lined pan and press them firmly and evenly into the pan. Set aside.

For the cheesecake, combine cream cheese, sugar, lemon juice, and lemon zest in the food processor. Process until smooth, about 30 seconds, stopping halfway to scrape the sides of the bowl. Add the eggs and process until the mixture is perfectly smooth and blended, stopping to scrape the sides of the bowl as necessary, about another 20 seconds.

Pour the cheesecake mixture into the prepared pan over the crust. Bake until the sides are slightly puffed and the center is dry to the touch, about 40 minutes.

When the cheesecake comes out of the oven, pour all of the curd onto the cheesecake and use an offset spatula to spread it evenly. Let cool to room temperature and refrigerate for at least 5 hours, preferably overnight. When the cheesecake is thoroughly chilled, carefully lift it out of the pan using the parchment “handles” and onto a cutting board. Slide the parchment out and discard it. Using a large, sharp knife, cut the cheesecake into quarters, and then cut each quarter into four equal squares. To make clean cuts, wipe the knife blade with a damp paper towel between each slice.