For the crust:

  1. Line the bottom of a 10×10 square pan with wax paper.  Place the crust ingredients in a food processor and pulse until evenly processed and a fine crumb forms.  You may need to stop and scrape the sides with a rubber spatula.
  2. Press the crust ingredients onto the wax paper and form an even layer.  Refrigerate the crust while you’re preparing the filling.

For the blueberry cheesecake filling:

  1. Place all of the filling ingredients in the food processor and retain 1/4 cup of whole blueberries. Pulse until smooth and creamy, adding a tablespoon at a time of water if needed to get a creamy consistency. Add whole blueberries to the batter, then pour onto the firmed-up crust and refrigerate until set.

For the lemon curd: