Preheat oven 350 Degrees.
In a food processor, pulse the graham crackers. Then add the melted butter and cinnamon and pulse until fully incorporated.
Pour the the pulsed cookies into a nonstick 9 inch springform baking pan. Using a measuring cup, evenly spread the cookie crumbs and bring about more than 1/2 inch along the sides of the pan as well.
Bake the cookie crust for 10-12 minutes or until golden.
While the cookie crust bakes, begin making the cream cheese filling.
In a large bowl using hand or stand mixer, cream the room temperature cream cheese and sugar. Then add the sour cream, lemon paste, lemon zest, lemon juice and mix well. Then add the 4 eggs one at a time until full incorporated.
Then add the flour and mix until batter is smooth and lump free.
Pour the cheese cake filing into the cooled cookie crust.
Cover the bottom and edges of the springform baking pan with foil and place in into a large roasting pan. Pour boiling water covering up to half of the cheesecake pan with boiling water.
Place the pan carefully on the middle rack and bake on 325 F for 1 hour and 25 minutes or until the edges are golden and the batter jiggles the slightest bit in the middle. Allow the cheesecake to cool for about 2 hours.
When the cheesecake is cool, spread the lemon curd on top and leave about 1 -inch or 1/2 an inch border around the edge. Place in fridge to set overnight or for about 12-14 hours.
Before serving decorate the cheesecake with homemade whipping cream along the edge of the cheesecake.