Instructions: Arrange rack at center position. Preheat oven to 350 F.

Process shortbread cookies in food processor until finely ground. Press crumbs in even layer on bottom of 8 inch spring-form pan and about 3/4 inch up the sides. Bake 7 to 8 minutes or until crumbs are lightly browned. Remove and cool completely.

Pour half-and-half into small saucepan and sprinkle gelatin over top. Let stand 1 minute, then place saucepan over low heat and whisk constantly until gelatin dissolves, 1 to 2 minutes. Remove from heat and cool.

With electric mixer on medium-high speed, whip cream cheese until fluffy. Add lemon curd; beat until blended completely with cream cheese. Stop mixer and scrape down sides of bowl several times as necessary. Beat in lemon zest. Lower speed and pour in half-and-half mixture and beat just until blended. Pour batter into prepared crust and spread evenly with spatula. Cover with plastic wrap; refrigerate 4 hours or overnight until completely set.

To serve, bring cheesecake to room temperature for 45 minutes. Mix strawberries with blueberries in bowl. Serve slices of cheesecake garnished with berries.

Makes 8 servings.

Note: Be sure to use pure butter shortbread cookies (such as Walkers) because there will be enough butter in the cookies themselves so that you do not need to add melted butter to the crumbs for the crust.

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