To make the Lemon Curd, in a bowl, beat the butter with an electric mixer for 1 minute. Add the granulated sugar and beat for another minute, until creamy.

Next, add the eggs, one at a time, and mix, making sure the first egg is incorporated before adding the next. Add the lemon juice, zest and salt and mix on low speed until combined. The mixture might look separated and that’s okay.

Pour it into a small saucepan with a heavy bottom and place it over medium-low heat. Since this is a small amount of curd (half of my regular recipe), the curd is more prone to scrambling. Because of this, please make sure to keep the heat more on the low side than medium.

In a small saucepan, combine the blueberries, sugar, and lemon juice.

Place over medium heat and cook, stirring occasionally, until the blueberries begin to soften, about 10 minutes.

In a small bowl, whisk together the cornstarch and water until smooth.

Add the cornstarch mixture to the saucepan and stir well to combine.

Continue cooking for another 1–2 minutes, stirring constantly, until the sauce thickens slightly.

Remove from the heat.

Pour the mixture through a fine-mesh sieve into a bowl. Use a spatula or spoon to press the sauce through, leaving the skins and seeds behind. Discard the solids and let the strained sauce cool completely before using, with plastic placed directly on the surface so it doesn’t form a skin.

Keep it refrigerated until ready to use.

Pre-heat the oven to 325ºF.

If using whole sheets of graham cracker, you will need about 12 full sheets. Process the graham crackers in a food processor until a fine crumb.

Mix the sugar with the graham cracker crumbs and add the butter. Mix to combine.

Pour the graham cracker crust on the bottom of a 8 or 9 inch springform pan.

Use a cup to press the crust down the bottom and up the sides of the pan.

Bake the crust for 10 minutes in the pre-heated oven.

Remove from the oven and let it cool down.

Add the granulated sugar to the bowl and beat for 2 minutes at medium speed.

Scrape the bowl and beat for another 30 seconds.

Add the sour cream and mix to combine. Scrape the bowl.

Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.

Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.

Along with the last egg, add the vanilla and the salt.

Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.

Pour one third of the cheesecake batter on the bottom of the baked and cooled graham cracker crust.

Add about one third of the blueberry sauce in spoonfuls on top of the batter. Do the same with the lemon curd.

Use a knife or a spatula to swirl the sauce and the curd into the cheesecake batter gently. You don’t want to completely blend them together.

Pour another third of the cheesecake batter on top of the swirled batter and sauce.

Pour another third of the blueberry sauce and the lemon curd in spoonfuls on top of the batter. Swirl it gently with a spatula or knife.

Pour the remaining cheesecake batter on top except for a couple of tablespoons, and top with the remaining blueberry sauce and lemon curd. Pour the remaining couple of tablespoons of cheesecake on top. We do this so there isn’t sauce or curd exposed, or the cheesecake will crack in those spots. Swirl it around with a spatula.

Wrap the bottom of the pan with a few layers of foil.

Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.

Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes.

To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.

Turn the oven off, and leave the cheesecake in there for 1 hour.

Remove the cheesecake from the oven, let it cool down. Don’t remove the ring of the pan yet, place the cheesecake in the fridge to chill for at least 6 hours.

Beat the heavy cream with the sugar and the vanilla with a mixer at medium-high speed for 3 to 4 minutes, until it forms peaks.

You can use a cake lifter tool to lift the cheesecake from the pan and slide it onto a serving plate.

Before serving, top the cheesecake with the whipped cream. I added the whipped cream to a piping bag fitted with a 4B piping tip.

Top the piped cream with fresh blueberries, lemon slices, and mint leaves.

Store the cheesecake in the fridge for 3 to 4 days.