In a medium bowl, combine 2 cups of graham cracker crumbs, 1/2 cup of melted unsalted butter, and 1/4 cup of granulated sugar. Mix until the mixture is evenly moistened and the crumbs are fully coated.

Press the crust mixture firmly into the bottom of a parchment-lined 9x9-inch square pan. Chill this in the refrigerator for about 20 minutes to set.

In a large mixing bowl, beat 16 ounces of softened cream cheese with an electric mixer until it’s smooth and creamy.

Add in 14 ounces of sweetened condensed milk, 1/3 cup of fresh lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract. Beat until it’s fully combined and creamy with no lumps remaining.

In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Spread the cheesecake filling evenly over the chilled crust, smoothing it out with a spatula.

Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set.

Toast 3/4 cup of sweetened shredded coconut in a dry skillet over medium-low heat, stirring constantly for about 3 minutes until golden brown and fragrant.

Spread 3/4 cup of lemon curd evenly over the cheesecake layer.

Sprinkle the toasted coconut on top of the lemon curd layer.

Cut the bars into 16 squares and garnish each bar with a dollop of whipped cream, fresh lemon slice, and sprig of mint, if desired. Serve chilled.