Set your oven to 350°F and line a 9x9-inch baking pan with parchment paper, letting it hang over the sides for easy removal later.

In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until the mixture looks like damp sand. Press it firmly into the bottom of the prepared pan to form the crust. Bake for 8 minute.

In a large mixing bowl, beat the cream cheese, eggs, sugar, flour, vanilla, and a pinch of salt with a hand mixer until smooth and creamy. Spread this filling evenly over the crust.

Drop spoonfuls of lemon pie filling across the top. Use a butter knife to gently swirl it into the cheesecake layer for a marbled look.

Bake for 35–40 minutes, or until the center is set.

Place the pan on a wire rack and let it cool completely, about 1 hour. Then refrigerate for at least another hour, or until thoroughly chilled. Slice and serve cold.