Pulse the graham crackers in a food processor until they are all uniform crumbs. Add the melted butter until the mixture is evenly moistened and the crumbs look like wet sand.
Press the buttered crumbs into an 8" springform pan. Use a measuring up with a 90 degree edge to press the crumbs up against the sides of the pan.
Bake the crust for 15 minutes. Remove and cool.
For the Cheesecake Filling
While the crust is cooling, make the filling.
Mix ¼ cup of sugar and mix it with the lemon zest. Set aside.
Beat the softened cream cheese in a stand up mixer until smooth. Gradually add in the remaining 1 cup of sugar and lemon sugar. Increase the speed to medium and beat until creamy, about 3 minutes. Scrape down the sides as needed.
Reduce the speed and add one egg at a time until incorporated. Beat in the lemon juice, vanilla extract and salt until just combined. Add the heavy cream and mix on low until incorporated.
Scrape down the sides by hand.
Wrap the springform pan with 2 layers of heavy duty foil.
Pour the filling into the prepared crust.
Place the springform pan into a larger roasting pan into the oven. Pour hot water into the larger roasting pan to create a waterbath. The water should be about half the height of the springform pan, but not above the foil.
Bake the cheesecake for 55 - 65 minutes. The center will still be slightly jiggly, but the edges will be set. Turn the oven off but leave the cheesecake in the warm oven for another hour.
Remove from the oven and cool completely on a wire rack. Remove the foil. cover with plastic wrap and refrigerate overnight.
Add sliced strawberries or lemon curls before serving.
Pour ¼ cup of the Round Pound Meyer Lemon Syrup over the top, slice and serve.