Lightly grease the bottom of a 20 cm/8-inch springform. Line the base with parchment paper.
Crust: Place the cookies in a food processor and process them into crumbs. Alternatively, place them in a freezer bag and crush them with a rolling pin. Melt the butter in a small saucepan and mix it with the crushed cookies. Press this mixture onto the base of the springform.
Filling: In a larger bowl, whisk the cream cheese, mascarpone, and lemon curd until smooth. Taste the mixture and add a little bit of sugar if you find it necessary. Pour the mixture into the springform and level.
Marble filling: Add some dollops of the blueberry pie filling all over the surface of the cake and marble the cake using a fork.
Refrigerate to firm up overnight. Remove the ring of the springform and transfer the cake onto a serving platter very carefully.