1️⃣ Prepare the Crust:

1. Preheat the oven to 325°F (165°C).
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
3. Press the mixture into the bottom of a 9-inch springform pan, packing it firmly. Bake for 10 minutes, then let it cool.

2️⃣ Make the Blueberry Swirl:

1. In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries burst and the sauce thickens. Let it cool, then strain to remove seeds if desired.

3️⃣ Prepare the Cheesecake Filling:

1. Beat cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, mixing after each addition.
2. Blend in sour cream, heavy cream, lemon zest, lemon juice, and vanilla extract until creamy.

4️⃣ Assemble and Bake:

1. Pour half of the cheesecake batter into the crust. Spoon half of the blueberry sauce over the batter and swirl gently with a knife. Add the remaining batter and repeat the swirling with the rest of the blueberry sauce.
2. Bake for 50-55 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 6 hours or overnight.

5️⃣ Add the Topping:

1. Spread lemon curd evenly over the top of the chilled cheesecake.
2. Decorate with fresh blueberries, whipped cream, and a lemon slice for garnish.

6️⃣ Serve:

1. Slice and enjoy this refreshing and decadent dessert with family and friends!