You should make the lemon curd list. You'll want it cold and you'll want to lick little bits off the side of the bowl while the cheesecake is baking.
4 large egg yolks
1/2 cup Sugar + 2 Tbl
3 oz. Lemon juice, about 2 1/2 lemons
4 Tbl. Butter
Pinch of Salt
2 tsp. Lemon Zest
In a small bowl, mix the lemon zest with the 2 Tbl sugar. Really smash it together with the backside of a spoon. It helps to release the oil from the zest.
In a heavy saucepan, beat the yolks and the 1/2 cup sugar until well blended. Stir in the remaining ingredients except for the lemon zest. Cook over med-low heat, stirring constantly, until thickened and resembling a thick hollandaise sauce, which thickly coats a spoon so that if you hold it up and swipe the spoon with your finger that it doesn't drip down the spoon like milk. The curd will change from translucent to opaque. Don't let it boil, it will turn to scrambled eggs. Remove from heat when it hits 140 degrees F.
Pre-heat the oven to 350 F
You're going to want a stand mixer for this, or the very least a good hand mixer.
3.5 pounds cream cheese, at room temperature
1 pound sugar
Mix the cream cheese until smooth. If it's cold, it'll get lumpy. Add the eggs very slowly, one egg at a time. After that, add the sugar very slowly 1/4 cup at a time.
12 graham crackers
6 Tbl Butter, melted
Mix together until it can be squished into a form. Flatten it out onto the bottom of a spring form pan. Bake the crust for 7 minutes.
Pour the cheesecake batter over the crust and swirl a little of the lemon curd on the top of the cheesecake batter. Bake for 45-55 minutes until the cheesecake cracks. Let the cheesecake to cool in the fridge for several hours.
Pour the lemon curd on top of the cheesecake and top with strawberries and blueberries, but this part is very optional.