Preheat oven to 325°F. Prepare a 9-inch springform with graham-cracker crust.

Beat cream cheese and sugar smooth, about 2 minutes. Scrape bowl.

Add eggs individually, mixing just until combined.

Fold in sour cream, vanilla, lemon zest, and salt evenly.

Gently swirl in blueberry-lemon curd with a spatula to marble.

Pour into crust, smooth top, and bake 45–55 minutes until edges set and center jiggles slightly.

Cool on rack 1 hour; chill 4 hours before serving.