Adjust oven rack to the lower-middle position and preheat oven to 325 degrees F.

Mix the cookie crumbs and the melted butter until well combined and moistened.

Press the crumbs into the bottom of a 9-inch springform pan. Using a flat bottomed measuring cup, press the crust firmly and evenly into the bottom of the pan,

Bake on a lower-middle rack until golden brown around the edges and fragrant, about 13 minutes. Set aside to cool.

Wrap the bottom of the pan with two sheets of heavy duty aluminum foil, coming all the way up the sides and not leaving any spaces where water can penetrate.

Process ¼ cup sugar and the lemon zest in a food processor until the zest is very fine.

In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese until it is softened, about 5 seconds.

With the machine still running, slowly pour in the remaining 1 cup of sugar and the lemon sugar. Beat on medium for 3 minutes, scraping down bowl as needed.

Add the eggs, two at a time, beating on medium-low for 30 seconds and scraping down the bowl after each addition.

Add lemon juice, vanilla, and salt and mix until just incorporated, about 5 seconds; add heavy cream and mix until just incorporated, about 5 seconds longer.

Stir with a rubber spatula, scraping the bottom and sides of the bowl.

Put the cooled springform pan with crust into a larger baking pan with high sides. Pour the filling into the springform pan. Working quickly so as to not lose heat, put into the oven and pour in enough hot water to come half-way up the sides of the springform pan.

Bake at 325 degrees F until the center jiggles slightly and the internal temperature is 150 degrees F, approximately 55-60 minutes.

Turn off the oven and prop the door open with a wooden spoon for 1 hour.

Remove from the oven. Take the springform pan out of the baking pan and remove the aluminum foil. Run a small paring knife around the inside edge of the pan to loosen the sides of the cheesecake. Cool cheesecake on a wire rack until room temperature, about 2 hours.

Pour Lemon Curd on top of cooled cheesecake and smooth.

Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.

To serve, remove sides of springform pan, cut into wedges, and top with Blueberry Sauce and fresh blueberries.