Preheat your oven to 350°F (175°C). A preheated oven is essential for that perfect cheesecake rise.

In a mixing bowl, combine graham crackers and vanilla wafers with the melted butter until everything is well-coated. Pack the mixture into the bottom of a springform pan for a sturdy base.

In a food processor, add ricotta, mascarpone, flour, and heavy cream. Blend until light and creamy, then add sugar, lemon zest, lemon juice, vanilla extract, and the eggs. Mix until just smooth.

Gently incorporate the blueberries, being cautious not to crush them.

Pour the filling over the crust and level the top. Bake for 1 hour, then turn off the oven and let it rest inside for an additional 30 minutes without opening the door.

After the baking is complete, let the cheesecake cool completely at room temperature.

Spread the lemon curd over the cooled cheesecake, and refrigerate for at least 2 hours until fully set.

Before serving, adorn with lemon slices for that touch of elegance.