Lemony Layered Cheesecake

I found this in the July issue of Food and Wine.  I may try it for dessert this weekend.  I may put a little thyme in it for a new twist.

1 1/2 C. mascarpone cheese
1 C. heavy cream
1 C. prepared lemon curd
Kosher salt
About 20 whole graham crackers
Blueberries for serving

Line a 9x5 inch loaf pan with plastic wrap, allowing 4 inches of overhang.  In a large bowl, using an electric mixer, beat the mascarpone with the heavy cream at medium speed until smooth and just firm; do not overbeat.  Fold in the lemon curd and a pinch of salt.

Spread 1/4 inch thick layer of the lemon cream on the bottom of the pan.  Arrange a single layer of graham crackers on top, breaking them to fit.

 Repeat the layering with the remaining lemon cream and crackers, finishing with a final layer of cream.  Cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight.

Uncover and invert the cheesecake onto a platter.  Remove the plastic wrap.  Serve with blueberries.