1. Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy lifting.

2. In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons sugar until evenly combined.

3. Press the crust mixture firmly into the bottom of the prepared pan and bake for 8 minutes. Let it cool slightly.

4. In a large bowl, beat the softened cream cheese until completely smooth.

5. Add 2/3 cup sugar and mix until creamy, then blend in the sour cream, lemon juice, lemon zest, vanilla extract, and cornstarch.

6. Add the eggs one at a time, mixing on low speed just until combined.

7. Pour the filling over the crust and smooth the top evenly.

8. Bake for 30 to 35 minutes, or until the edges are set and the center still has a slight jiggle.

9. Let the bars cool completely at room temperature, then refrigerate for at least 4 hours or until fully chilled.

10. Spread the lemon curd over the top of the chilled bars.

11. Lift the cheesecake out of the pan, slice into bars, and garnish with whipped cream, lemon slices, and mint leaves before serving.