1. Bake the Cheesecake Layer

• Preheat oven to 325°F (163°C).

• Line a springform pan with parchment paper on the bottom and lightly grease the sides.

• In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until smooth and creamy.

• Pour into the prepared pan and bake for 40–45 minutes, or until set with a slight jiggle in the center.

• Cool to room temperature, then chill in the fridge for at least 2 hours.

2. Prepare the Lemon Cake Layers

• Increase oven temperature to 350°F (175°C).

• Grease and flour two 8-inch round cake pans.

• Prepare the lemon cake mix according to the package instructions, then stir in lemon zest.

• Divide evenly between the pans and bake according to box directions, usually 25–30 minutes.

• Let cool completely before assembly.

3. Make the Blueberry Filling

• In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice.

• Cook until the mixture becomes bubbly and juicy, about 5–7 minutes.

• Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened.

• Remove from heat and cool completely.

4. Prepare the Cream Cheese Whipped Frosting

• In a large bowl, whip the heavy cream to stiff peaks.

• In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.

• Gently fold in the whipped cream until fully incorporated and fluffy. Chill until ready to use.

5. Assemble the Cake

1. Place one lemon cake layer on a serving plate.

2. Spread a thin layer of frosting, then gently place the cheesecake layer on top.

3. Add a layer of blueberry filling, then place the second lemon cake layer on top.

4. Frost the entire cake with the cream cheese whipped frosting.

5. Spoon any remaining blueberry filling over the top or serve it on the side.