Preheat your oven to 350°F. Lightly grease the sides of an 8-inch round non-stick springform pan and line the bottom with a round of parchment paper.

Wrap the outside base of the pan tightly with two large sheets of aluminum foil to prevent water from getting in during baking in the water bath.

Make the crust by combining graham crumbs, brown sugar and melted butter in a medium bowl and blend until well combined. Press the crumbs into the bottom and about 1 inch up the sides of the pan.

Bake for 8-10 minutes until lightly golden and feels dry.

Reduce oven temperature to 300°F.

Make the filling by combining sugar and lemon zest in a large bowl. Rub together with your fingertips until it smells fragrant.

Add the cream cheese and beat on medium speed until very smooth. Beat in eggs one at a time, mixing until just combined.

Add egg yolk, sour cream, lemon juice and vanilla, mix on low speed until evenly combined.

Pour the batter onto the pre-baked crust and spread it out evenly. Tap the pan on the counter top 10 times to pop any air bubbles.

Place the foil-wrapped cheesecake pan onto a baking sheet and pour boiling water into the pan about 1 inch deep.

Bake at 300°F for 45 minutes, then turn oven off and leave it in for another 10 minutes.

Transfer pan to a wire rack to cool. Run a thin knife around the edges to release it from the sides and let it cool completely.

Refrigerate for at least 4 hours or overnight.

Meanwhile, combine sugar, lemon zest, whole egg and egg yolk in a small saucepan and whisk until smooth. Whisk in lemon juice.

Add the pieces of butter and place the saucepan over low heat. Whisk gently but constantly for 7-10 minutes until thickened.

Pour the hot curd through a sieve and into a jar or glass container, refrigerate until thoroughly chilled.

Spread the lemon curd evenly over the chilled cheesecake.

Whip cream with skim milk powder to firm peaks and pipe around the edges of the cheesecake.

Decorate with thin slices of lemon if desired and serve!