Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, melted butter, shredded coconut, and pandan extract. Press the mixture into the bottom of the prepared pan to form the crust.
In a saucepan, mix together blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens and the blueberries burst, stirring occasionally. Remove from heat and let it cool.
To prepare the lemon curd topping, whisk together lemon juice, lemon zest, sugar, egg yolks, and butter in a heatproof bowl over simmering water. Continue whisking until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool.
In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
Pour the cheesecake filling over the prepared crust in the springform pan.
Spoon the blueberry filling over the cheesecake filling, spreading it evenly.
Bake for 50-55 minutes, or until the cheesecake is set and slightly jiggly in the center.
Remove from the oven and let it cool in the pan for 10 minutes. Then, carefully run a knife around the edges of the pan to loosen the cheesecake. Allow it to cool completely.
Once cooled, spread the lemon curd topping over the surface of the cheesecake.
Refrigerate for at least 4 hours or overnight until fully chilled and set.
Before serving, remove the springform pan sides and transfer the cheesecake to a serving plate.
Garnish with additional shredded coconut and fresh blueberries, if desired.
Slice and serve this Tropical Bliss Cheesecake, and indulge in the delightful combination of flavors!
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