Two Cups Flour

Do Ahead
37 Make the fresh lemon curd.
38 Take eggs and cream cheese out of the fridge a few hours before making the cheesecake, to come to room temperature.
Make the Crust
2 Make the pie crust dough for a double pie crust, wrap in plastic wrap and chill for a minumum of 30 minutes before rolling out.
8 Wrap in plastic wrap and place dough ball in the fridge for an hour to chill. (Can make the day before, set on counter an 30 min before to soften)
40 Roll the dough on a lightly floured surface, about  2-3 inches larger than your springform pan.
Assemble the Cheesecake
11 Gently transfer dough to the spring form pan and allow it to sink to the bottom.
12 Using your fingers softly press it against the sides and bottom of the pan.
13 There may be a couple creases of overlapping. Dip your finger in cold water and smooth out the folds.
14 Trim excess dough hanging over the sides with a knife.
15 Place dough lined pan back in the fridge to firm for 30 minutes.
Par-Bake the Crust
16 Preheat your oven to 425℉ (220℃).
17 Place a piece of parchment paper inside the dough lined pan and fill with baking weights, beans or rice.
18 Par-bake the crust for 10-12 minutes until slightly golden.
19 Remove pan from the oven and place on a wire cooling rack. Reduce the oven temperature to 325℉ (160℃).
Lemon Curd Cheesecake Filling
22 Using a stand mixer fitted with paddle  attachment on medium low, whip your cream cheese until smooth. 
23 Add in the sugar slowly and mix again.
24 Next, mix in the lemon zest, lemon curd, and vanilla to disperse. Followed by one egg at a time until smooth. Lastly, mix in the flour.
27 Pour the filling into the cooled pie crust.  
39 Fill a 9x13-inch sheet pan with water. Gently set the cheesecake pan into the water, then transfer to the middle rack of the oven. 
28 Bake for about 40-50 minutes. It’s done when there is still a wobble in the center and the sides are set.
30 Turn off the oven and prop the door open slightly. Allow the cheesecake to cool in the oven for about 40 minutes before removing. Transfer to the countertop and let cool for an additional 30 before refrigerating for at least 8 hours.
31 Transfer cheesecake to a wire cooling rack and let cool for an additional 30 before refrigerating for at least 8 hours.
32 Remove sides of the springform pan and carefully transfer the cheesecake to a serving plate. Or simply slice directly from the base of the pan and serve.