Lemon Layered Cheesecake

This here is the easiest (and potentially most gorgeous) cheesecake you'll ever make! You aren't baking it, so you don't have to worry about over or under baking it, OR dealing with a giant crack through it. You use a loaf pan to shape it, so uniformity is a given. You throw a ton of blueberries on top, so even if it isn't picture perfect when you peel off the plastic wrap, it will be post-blueberry assembly. 
Even if it was hard to pull off, I'd still be encouraging you to make it because it is so dang good! Good enough to tempt our friends to cheat on their 30-day paleo diet (names omitted to protect the innocent). Good enough to eat two slices in one evening (again, names omitted to protect the innocent). Good enough that I've already created a second version of this that I'll be sharing with you in a few weeks (get excited, very excited!).
It can be made in less than 15 minutes, then requires an 8-hour rest in the fridge. I found it best within that 8-24 hour mark, but it will still keep in the fridge for a few more days. I love everything about this and I'm willing to bet you will too!

One Year Ago: Chocolate Pudding Ice Cream with Peanut Butter Swirl and Black Bean and Greens Tacos with Mushrooms and Caramelized Onions
Two Years Ago: Greek Tomato Tart and Peanut Butter Cup Cheesecake Chocolate Layer Cake
Three Years Ago: S'Mores Cheesecake Bars and Lemon Basil Hummus
Four Years Ago: Peanut Butter Ice Cream

Lemon Layered Cheesecake

Printer-Friendly Recipe
Ingredients:
-12 oz cream cheese (low-fat is fine; my Aldi now carries a cream cheese / Greek yogurt mixture that I used!)
-1 cup heavy cream
-1 cup prepared lemon curd (I used Trader Joe's)
-kosher salt
-about 20 whole graham crackers
-blueberries, for serving

Directions:
1. Line a 9 x 5 inch loaf pan with plastic wrap, allowing at least a 4 inch overhang.
2. Beat cream cheese with heavy cream in a large bowl until smooth and just firm. Fold in the lemon curd and a pinch of salt.
3. Spread a 1/4-inch layer of the lemon cream on the bottom of the prepared pan. Arrange a single layer of graham crackers on top, breaking them as needed to fit. Repeat the layering with the remaining cream and crackers, finishing with a final layer of cream.
4. Cover cake with plastic wrap and refrigerate for at least 8 hours or overnight.
5. Uncover and invert cheesecake onto a platter, removing plastic wrap. Top with blueberries and cut into slices.
*Cheesecake will keep for up to 3 days in the fridge

slightly adapted from Food & Wine July 2014