Step 1: Start by whipping 2 cups of heavy cream in a large mixing bowl with a handheld mixer on medium-high speed until stiff peaks form. This should take about 3 to 5 minutes. Scoop out about 2 heaping cups of the whipped cream into a separate bowl and place it in the refrigerator for later.

Step 2: Fold the lemon curd into the remaining whipped cream gently, combining until smooth. Refrigerate this lemon cream mixture until you’re ready to assemble.

Step 3: In another large bowl, beat the softened cream cheese and confectioners’ sugar together until smooth and creamy. Add the blueberry jam and fresh lemon juice, and continue mixing until fully combined.

Step 4: Begin assembly in a 13 x 9-inch baking dish. Spread a thin layer of the cheesecake mixture on the bottom. Then, place a single layer of lemon Oreo cookies to cover the base. Spoon half of the cheesecake mixture over the Oreos and spread it evenly. Next, layer half of the lemon cream mixture on top and smooth it out.

Step 5: Repeat the layering process with the remaining Oreos, the rest of the cheesecake mixture, and finally the remaining lemon cream mixture. Finish by spreading the reserved plain whipped cream over the top.

Step 6: Chill the lasagna in the refrigerator for at least 2 hours or overnight for best results. Right before serving, add a sprinkle of lemon zest and a few fresh blueberries on top for a bright and elegant finish.