Preheat oven to 350 degrees F.
To make the crust, pulse gingersnaps in a food processor until finely ground.
In a bowl, add gingersnaps crumbs, melted butter, sugar, and salt
and stir until combined.
Butter a 10-inch Springform pan. Press the crumbs into the bottom and sides of the pan coming up about halfway up the sides of the Springform pan.
To make the filling, beat the cream cheese, the Lemon Cupcake, and plain Humble Goat, Mascarpone, sour cream, and heavy cream in the bowl of an electric stand mixer with the paddle attachment until light and fluffy.
Add the eggs, one at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar, lemon juice, zest, and vanilla until just combined.
Pour the filling into the prepared crust.
Place cheesecake on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
When the cheesecake is done, turn off and prop open the oven to let it cool for 60 minutes.
Remove the partially cooled cheesecake from the oven and let
it cool completely before serving, as it continues to set as it cools. It is
best to refrigerate overnight before serving.