Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with baking spray. Set aside.
Make the crust by combining the vanilla wafer crumbs, flour, sugar, salt, and melted butter in a medium-sized bowl.
Press the crumb mixture into the bottom of the springform pan so that it is tightly packed and goes up the side of the pan about 1 inch. Set aside.
To make the filling, in a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time until each egg is incorporated. Do this at a low speed so that you do not incorporate too much air into the batter.
Add the vanilla, sour cream, lemon zest, and lemon juice. Mix the batter just until all the ingredients are incorporated, and the batter is smooth.
Pour the batter over the crust and bake your cheesecake for 60 minutes, or until the top looks set but slightly jiggly. Do not let the top brown.
Turn off your oven and crack your oven door open, about 2 inches, and allow your cheesecake to cool in the oven for 1 hour. After that, you can remove your cheesecake and place it on a cooling rack on your kitchen counter until it cools completely another hour. This helps keep your cheesecake from cracking.
After your cheesecake has cooled on the counter, spread the lemon curd in a thin, even layer over the top of your cheesecake. This will cover any cracks your cheesecake may have gotten while cooling.
Refrigerate your cheesecake for at least 2 to 4 hours.