Add flour, powder sugar and salt in a food processor and pulse. Add butter until crumbly. In a separate bowl whisk together egg yolks and cold water. Add to butter mixture until dough forms. Shape dough into a ball and wrap with plastic and chill in fridge for 4 hours.
Roll dough into a 14” round circle on floured surface. Put in a 9” spring form pan. Press to bottom and sides of pan. Chill for 3 minutes.
Preheat oven to 325. Mix cream cheese until smooth. Add sugar and eggs 1 at a time until combined, add vanilla.
Pour 4 cups of batter into crust. Dollop 1 cup of lemon curd over batter and swirl with a knife and then top with remaining batter.
