Preparation / Directions:
To prepare the crust, preheat the oven to 350 degrees. Put the flour, sugar, vanilla, and salt in the bowl of a food processor. With the motor running, add the butter through the feeder tube and process until a smooth dough forms. Press the dough into a 10-inch springform pan and bake for 10 minutes, or until the dough is set. Remove from the oven and set aside to cool.
To prepare the filling, put the cream cheese, sugar, and eggs into the bowl of the food processor and process until smooth. Add the vanilla and process just to mix. Pour the mixture into a large bowl, stir in the berries, and pour the mixture into the prepared crust. Bake in the oven until the cheesecake is set, 45 minutes to 1 hour. Remove from the oven and set aside to cool, at least 30 minutes.
To prepare the lemon curd, put the juice, zest, sugar, and eggs in a metal bowl and mix well. Add the butter and place the bowl over a pan of gently simmering water. Cook, stirring often, until the mixture is very thick and coats the back of a spoon, 5 to 8 minutes. Set the bowl aside to cool. Pour the curd over the cooled cheesecake. Allow the curd to set in the refrigerator for 2 hours.
Blueberry Sauce: In a small saucepan over high heat, combine all ingredients. Cook, periodically stirring, for about 10 minutes. Transfer to a blender or food processor and puree. Strain and serve warm or cold.
Whip the cream to soft peaks. Slice the cheesecake and serve with blueberry sauce and a dollop of the whipped cream.
Note: may substitute huckleberries or other seasonal berries.