In a double boiler, whisk egg yolks and sugar. Add juice and zest. Whisk until thickened.
Remove from heat and add butter, one piece at a time, whisking until each piece is melted.
Cover with plastic wrap, making sure wrap is touching surface of curd.
Preheat oven to 425 degrees.
Mix all ingredients together and press into bottom and one inch up greased sides of a springform pan.
Bake 8 min, or until just golden.
Turn oven temperature down to 350 degrees.
Mix cream cheese and sugar until smooth, about 3 min. Add eggs one at a time, scraping sides of bowl after each egg. Add lemon juice and zest.
Bake 45-55 minutes. Let sit in open oven, turned off, for about one hour.
Cover and refrigerate overnight. Top with lemon curd when ready to serve.