Blueberry Cheesecake With Raspberry Curd

• 1 34 cups shortbread, crumbs
• 5 tablespoons unsalted butter, melted
• 3 (8 ounce) packages cream cheese, at room temperature
• 34 cup sugar
• 3 large eggs
• 1 large egg yolk
• 12 cup whipping cream
• 1 tablespoon finely grated lemon zest
• 14 cup fresh lemon juice
• 2 tablespoons all-purpose flour
• 1 tablespoon pure vanilla extract
• 14 teaspoon salt
• 1 pint ripe blueberries, picked over (preferably tiny wild blueberries)
• 1 cup raspberry curds (Luscious Raspberry Curd)

1. Make the crust: butter a 9-inch springform pan; stir together the crumbs and melted butter in a bowl; press into the bottom and up the sides of the pan; refrigerate until firm.
2. Preheat the oven to 450.
3. Make the filling: Beat together the cream cheese and sugar with an electric mixer on med-high speed in a large deep bowl until light and fluffy.
4. Beat in the eggs and yolk one at a time, beating well after each addition.
5. Beat in the cream, zest, lemon juice, flour, vanilla, and salt until blended.
6. Gently fold in the blueberries; transfer the filling to the crust and place the pan on a baking sheet.
7. Bake for 15 minutes; decrease oven temperature to 200 and bake 1 hour longer; turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 45 minutes.
8. Transfer the cheesecake to a wire rack and cool to room temperature; wrap tightly and refrigerate until thoroughly chilled, at least 8 hours or overnight.
9. Spread the raspberry curd over the top of the cheesecake; refrigerate about 30 minutes until the curd is set.
10. To serve, run a table knife around the inside of the pan; remove the pan side, and cut into wedges.

shortbread, unsalted butter, cream cheese, sugar, eggs, egg yolk, whipping cream, lemon zest, lemon juice, flour, vanilla, salt, blueberries, raspberry curds

Taken from www.food.com/recipe/blueberry-cheesecake-with-raspberry-curd-430896 (may not work)