Oreo Blueberry Lemon Cheesecake

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Oreo Crust

• 20 Oreo cookies, crushed
• 4 tbsp unsalted butter, melted

Blueberry Cheesecake Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• 1 cup fresh blueberries

Lemon Curd Topping

• 1/2 cup fresh lemon juice
• 2 tsp grated lemon zest
• 2 large eggs
• 1/2 cup granulated sugar
• 6 tbsp unsalted butter, cut into cubes

Directions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan with cooking spray.
2. To make the crust: In a medium bowl, mix together the crushed Oreos and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan.
3. To make the filling: Beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Fold in blueberries.
4. Pour the mixture over the crust and smooth the top with an offset spatula.
5. Bake for 40-45 minutes, or until the cheesecake is set and the edges are lightly browned.
6. Remove from the oven and let cool to room temperature.
7. To make the topping: In a medium saucepan, whisk together the lemon juice, lemon zest, eggs, and sugar until well combined. Add the butter and cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon, about 10 minutes.
8. Remove from heat and strain through a fine-mesh sieve into a clean bowl. Let the curd cool to room temperature, then spread over the cheesecake with an offset spatula.
9. Chill in the refrigerator for at least 4 hours or overnight before serving.