CRUST:
¼ cup melted butter
3 cups lemon cookies
Preheat oven to 350 degrees. Blend in the food processor until fully crumbled. Press into the bottom of a 9-inch springform pan lined with parchment paper. Bake 10 minutes.
CAKE:
1 pound cream cheese
1 pound mascarpone cheese
1¼ cup sugar
1 tablespoon vanilla
4 eggs
5 ounces lemon curd
1 cup fresh or frozen blueberries
Preheat oven to 325 degrees. Using a mixer on medium speed, combine cream cheese, mascarpone cheese, sugar, and vanilla until creamy. Add 1 egg at a time until fully incorporated. Add lemon curd and beat until batter is creamy. Mix blueberries in by hand. Pour batter onto crust. Wrap springform pan in 2 or 3 layers of aluminum foil and place inside of a large roasting pan. Fill roasting pan with boiling water, being careful not to get any into cake. Bake 75 minutes until lightly browned on top and not fully set in middle. Remove cake from aluminum foil wrapping and allow it to rest for 1 hour. Transfer to a flat surface in freezer and let it stand until fully frozen. To serve, slice cake as soon as it is thawed enough to get a knife through it. Thaw completely in refrigerator.
Yield: 1 cheesecake
