Beat the cream cheese with the sugar in the bowl of a stand mixer fitted with the paddle attachment. Scrape down as needed to ensure all the cream cheese is smooth and there’s no lumps.
Scrape a fresh vanilla bean and add the seeds to the cream cheese mixture. Sprinkle in some sea salt and beat to combine.
Add the lemon curd and mix until combined. Add the eggs and while they are mixing, add the flour. Beat until you have a smooth filling - but don’t overdo it.
If you have some lumps, use a sieve to pour the filling into the crust. Scrape the bottom of the sieve to get every last bit of filling.
Fill a sheet cake pan, 13 x 9” with water. Set the cheesecake in the pan and bake it for 1 hour. It’s done when you can jiggle it and the sides are set. Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool in the oven for at least 30 minutes before removing. Transfer to the countertop and let cool for an additional 30 before refrigerating for at least 8 hours.
If you have leftover lemon curd, you have the option to bake a layer on on top: preheat the oven to 350 and spread about ½ cup lemon curd on top of the cheesecake. Bake for 10 minutes. Return the cake to the fridge to chill for about an hour.