Preheat your oven to 350°F. Spray a 9×13-inch baking pan with cooking spray then line it with parchment paper, allowing the paper to hang over the sides for easy removal.
Combine all the crust ingredients: flour, cornstarch, sugar, butter, salt, and lemon zest in a food processor. Pulse until the mixture resembles a dry coarse meal.
Transfer the crumb mixture to the baking dish and press it down evenly into the bottom. Bake for 15 minutes.
Mix the softened cream cheese until smooth. Add the eggs, sugar, sour cream, vanilla, and salt. Continue mixing until well combined and smooth.
Pour the cheesecake batter over the baked crust and bake for 45 minutes or until the top is slightly browned. Set aside to cool completely.
Pour the lemon curd over the cooled cheesecake and spread it evenly. Refrigerate for at least 3 hours to set.
Carefully lift the cheesecake out of the pan using the parchment paper. Slice it into bars, typically cutting 4 x 6 to yield 24 bars.
