Prepare the crust

Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of the pan to form an even crust layer. Bake for 8–10 minutes, then remove from the oven and allow it to cool slightly.

Make the cheesecake filling

In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract until the batter is smooth.

Bake the cheesecake layer

Pour the cheesecake mixture over the crust and spread evenly with a spatula. Bake for 20–25 minutes, or until the center is just set. Remove from the oven and allow the bars to cool completely.

Add the lemon topping

Spread the lemon curd evenly over the cooled cheesecake layer. Place the pan in the refrigerator and chill for at least 2 hours until the bars are fully set.

Slice and serve

Lift the bars out of the pan using the parchment paper. Cut into squares and dust with powdered sugar if desired. Serve chilled for the best flavor and texture.