Step 1: Prepare the Cheesecake Layer

Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.

In a large bowl, beat the cream cheese until smooth. Add sugar and mix until fully combined.

Beat in eggs, one at a time, then add sour cream, vanilla extract, and lemon zest.

Pour the batter into the prepared pan and bake for 35-40 minutes or until the center is set.

Let it cool completely, then refrigerate for at least 2 hours.

Step 2: Bake the Lemon Cake Layers

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a mixing bowl, beat the butter and sugar until light and fluffy.

Add eggs, one at a time, mixing well after each addition. Stir in lemon juice, lemon zest, and vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk.

Divide the batter evenly between the cake pans and bake for 25-30 minutes.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Lemon Frosting

In a large bowl, beat the cream cheese and butter until smooth.

Gradually add powdered sugar, mixing well after each addition.

Add lemon juice and zest, then mix until fluffy.

If the frosting is too soft, refrigerate it for 20-30 minutes.

Step 4: Assemble the Cake

Place one lemon cake layer on a serving plate.

Remove the chilled cheesecake layer from the springform pan and place it on top.

Spread a thin layer of frosting over the cheesecake to help it stick.

Place the second lemon cake layer on top, then frost the entire cake with lemon frosting.

Decorate with lemon slices, zest, or fresh berries.

Refrigerate for at least 1 hour before serving.