Lemon Gingersnap Cheesecake

Name: Lemon Gingersnap Cheesecake
Prep time: 20 min
Cook time: 1 h 8 min
Total time: 1 h 28 min
Cuisine: American
Ingredients: 8 ounces gingersnap cookies; 25 grams brown sugar; 70 grams melted butter; 250 grams granulated white sugar; 1 lemon (zested and juiced); 3 (8-ounce) packages Philadelphia cream cheese (softened to room temperature); 1 (4-ounce) container lemon skyr (or lemon greek yogurt | or any citrus skyr or greek yogurt, such as lime or orange); 2 teaspoons vanilla extract; 1 teaspoon ground ginger (or 1 tablespoon freshly grated ginger); 1/2 teaspoon ground cinnamon; 1/8 teaspoon kosher salt; 4 large eggs (room temperature | 228 grams with shell); 118 grams heavy cream; 16 grams powdered sugar; 1/2 cup lemon curd (room temperature); Zest from 1 lemon (optional)