Preheat your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until it resembles wet sand. Press this mixture into the bottom of a greased and lined 9x9-inch baking pan. Bake for 10 minutes and let cool slightly.

In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, lemon juice, and sour cream until fully combined.

Drop spoonfuls of lemon curd on top of the cheesecake filling and swirl gently with a knife or toothpick.

Pour the cheesecake mixture over the cooled crust, spreading it evenly. Bake for 30-35 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake bars inside for an additional hour.

Let the cheesecake bars cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.