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

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

Add eggs one at a time, mixing just until combined.

Fold in sour cream, vanilla, lemon zest, and salt until homogeneous.

Gently swirl in blueberry-lemon curd with a spatula for a marbled effect.

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.