Preheat the oven to 350°F (176°C). Line an 8-inch square baking pan with foil, grease with cooking spray and set aside.
In a medium bowl, stir the crushed graham crackers and melted butter together, until combined. Press mixture into the pan in an even layer. Bake for 5 minutes then set aside.
In a large bowl, using a stand mixer or a hand-held mixer, beat the cream cheese until smooth & creamy. Add sugar, lemon zest, lemon juice and vanilla extract, and beat on medium speed until well-combined.
Add the eggs one at a time, beating between each addition. Pour the cheesecake mixture over the crust and spread into an even layer.
Bake for 30 minutes, or until the center is almost set. It will firm up as it cools.
Remove from the oven & cool completely on a wire rack before covering with plastic wrap and placing in the refrigerator for 4 hours or overnight.
After chilling, use the foil overhang to lift out the cheesecake bars from the pan. Place on a cutting board and using a large, sharp knife, slice cheesecake into bars. Wipe knife with a paper towel between each cut. Place a dollop of lemon curd on top of each bar. Decorate with mini chocolate eggs.