Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the crushed lemon sandwich cookies, 1 teaspoon of lemon zest, and melted butter. Press firmly into the bottom of a greased 9x9-inch baking pan. Bake for 10 minutes, then let cool slightly.
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and mix well. Add 2 teaspoons of lemon zest, eggs, lemon juice, and vanilla extract. Mix until creamy.
Pour the cheesecake filling over the cooled crust and spread evenly. Bake for 25-30 minutes until the edges are set and the center is slightly jiggly. Cool in the oven with the door cracked for about an hour.
Refrigerate for at least 4 hours or overnight. Before serving, swirl lemon curd on top, cut into squares, and enjoy!
