Meyer Lemon and Blueberry Cheese Tart

4 ½ ounces thin lemon tea cookies (such as Trader Joe s® Meyer Lemon Cookies), crushed

3 tablespoons butter, melted

1 pound fresh blueberries

⅔ cup white sugar

1 tablespoon cornstarch

1 (8 ounce) container mascarpone cheese

3 tablespoons lemon curd

½ (8 ounce) container frozen whipped topping, thawed

Thoroughly mix crushed lemon cookies and butter together in a bowl.

Press cookie mixture into the bottom of an 8-inch springform pan.

Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.

Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.

Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.

Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.

Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.