Change it Up:
Substitute a graham cracker crust in place of the lemon cookie crust. Use 1 1/2 cups crushed graham cracker crumbs, 1 tablespoon sugar, and about 5-6 tablespoons melted butter. Mix together until well combined and all moistened and pat in bottom and up sides of tart pan. Cook as directed in recipe.
Try raspberries instead of blueberries for the topping.
Dress it Down:
Leave off the berries to enjoy the pure lemony cheesecakey goodness.
Or, make it a straight lemon curd tart by eliminating the cheesecake layer and doubling the lemon curd recipe.
Put fresh berries or other fruit on top of the tart (without adding sugar and juicing the berries).