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1
Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers and butter cookies in a food processor until finely ground; drizzle in the melted butter and pulse to combine.
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2
Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan.
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3
Bake until golden, about 10 minutes, then transfer to a rack and let cool completely.
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4
Reduce the oven temperature to 300 degrees F.
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5
Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes.
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6
Beat in the eggs, one at a time, then beat in the lemon juice and vanilla.
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7
Pour the batter into the prepared crust.
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8
Transfer to the oven and bake until the edges are set but the center still jiggles slightly, 1 hour to 1 hour, 10 minutes.
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9
Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes.
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10
Remove from the oven and run a knife around the edge of the cake to loosen.
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11
Transfer to a rack; let cool completely, then refrigerate until set, at least 4 hours or overnight.
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12
Make the lemon curd: Finely grate the ginger; put in a fine-mesh sieve set over a bowl and press with a rubber spatula to extract the juice.
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13
Whisk the eggs, sugar and cream in a small nonreactive saucepan until combined.
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14
Add the lemon juice and ginger juice and cook over medium heat, whisking constantly, until thick and bubbly, about 6 minutes.
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15
Remove from the heat and whisk in the butter until melted.
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16
Strain the curd through a fine-mesh sieve set over a bowl, pressing it through with a rubber spatula; let cool.
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17
Refrigerate until ready to use.
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18
Spread the curd over the cheesecake and refrigerate until set, about 30 minutes.
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19
Remove the springform ring and slice.
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20
Serve with strawberries.
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21
TIP: Meyer lemons are slightly sweeter than regular lemons.
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22
If you can't find them, use equal parts regular lemon juice and orange juice.
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23
Photograph by Johnny Miller
