Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.

Step 3

Spoon the mixture into the graham cracker crust.

Step 4

Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.

Step 5

Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.

Step 6

Spread the lemon curd evenly over the top of the cheesecake filling.

Step 7

Spread the whipped topping over the lemon curd.

Step 8

Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.