Step 1

Position a rack into the middle of the oven.

Step 2

Preheat the oven to 350 degrees F.

Step 3

Line an 8x8-inch metal baking pan with parchment paper so that the paper hangs off two sides to form a sling.

Step 4

Place the butter into a small microwave-safe bowl and microwave in 20 second increments until it is mostly melted, about 30-40 seconds.

Step 5

Set the butter aside to cool slightly.

Step 6

Break the graham cracker sheets into rough pieces and place them in a food processor fitted with a blade attachment.

Step 7

Add 2 tablespoons of the granulated sugar and 1/4 teaspoon of the kosher salt to the graham crackers and process until the crackers are the texture of sand, about 15 seconds.

Step 8

Add the melted butter to the graham cracker mixture and pulse to combine, about six to eight pulses.

Step 9

Transfer the graham mixture to the prepared baking pan and press it into the bottom of the baking pan in an even layer.

Step 10

Bake the graham cracker crust until it is fragrant and starts to darken around the edges, about 12-15 minutes.

Step 11

Let the crust cool slightly.

Step 12

In the bowl of a food processor, add the cream cheese and process until very smooth and fluffy, about 2 minutes.

Step 13

Add the remaining granulated sugar and the remaining kosher salt to the cream cheese and process until incorporated, about 1 minute. Scrape down the sides of the bowl with a spatula.

Step 14

With the food processor's motor running, add the eggs to the cream cheese mixture, one at a time, until just incorporated.

Step 15

Add the vanilla extract to the cream cheese mixture and process until just combined.

Step 16

Pour the cream cheese filling over the crust and spread it into an even layer with a flexible spatula.

Step 17

Dollop the lemon curd over the top of the cream cheese filling, leaving space between each dollop.

Step 18

Run a skewer through the lemon curd dollops to create a marbled effect, taking care not to overwork the mixture.

Step 19

Bake the cheesecake bars until the edges are set and puffed and the center is still slightly jiggly, about 30-35 minutes.

Step 20

Place the baking dish on a wire rack and allow the bars to cool completely, about 2 hours.

Step 21

Cover the baking dish with aluminum foil and refrigerate until completely chilled, for at least 3 hours up to overnight.

Step 22

Run a knife around the edges of the cheesecake to loosen.

Step 23

Grasp both ends of the parchment sling and lift the cheesecake out of the pan to a cutting board.

Step 24

Cut the cheesecake into bars.

Step 25

Refrigerate the cheesecake bars in an airtight container until ready to serve, and up to 5 days.

Step 26

Serve.