Preheat oven to 325°F. Line (1) 8x8-inch baking pan with aluminum foil, leaving overhang on the sides, and spray with nonstick cooking spray. Set aside.

In a bowl, stir together the cookie crumbs and lemon zest with the melted butter until well combined. Press this mixture firmly into the bottom of the prepared baking pan using your hands, the bottom of a glass, or the bottom of a measuring cup.

Bake the crust for 10 minutes. Set aside to cool while you prepare the filling. Leave the oven on.

In a large bowl, combine the sugar and lemon zest with your fingertips until the sugar is moistened and fragrant. Add the cream cheese and, using an electric mixer, mix on medium-high speed until smooth and well combined, 2-3 minutes.

Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the lemon juice and vanilla and mix until well incorporated and the cheesecake batter is smooth.

Pour the batter over the prepared crust.

Spoon dollops of the lemon curd across the top of the cheesecake batter, then use a chopstick, skewer, or thin knife to gently swirl the lemon curd into the cheesecake mixture.

Bake for 45-50 minutes or until the edges are set but the center still jiggles slightly. At this point, turn off the oven and crack the oven door. Allow the cheesecake to remain in the oven for about 30 minutes before removing to a cooling rack to cool completely. Cover the pan and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.

To serve, lift the cheesecake out of the pan using the foil handles. Slice into bars and serve.