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1
Make crust:
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2
Put oven rack in middle position and preheat oven to 350u00b0F Butter bottom and side of a 9-inch springform pan.
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3
Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan.
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4
Put pan in a shallow baking pan and bake until golden, about 10 minutes.
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5
Cool completely on a rack, about 25 minutes. Leave oven on.
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6
Make filling while crust bakes:
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7
Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes.
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8
Add eggs 1 at a time, beating well after each addition.
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9
Add vanilla, lemon juice, and salt and mix at low speed until combined.
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10
Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes.
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11
Cool slightly in springform pan on rack, about 20 minutes.
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12
(Cheesecake will continue to set as it cools.) Leave oven on.
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13
Make topping:
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14
Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge.
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15
Bake cheesecake until topping is set, about 10 minutes.
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16
Run a thin knife around edge to help prevent cracking.
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17
Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.
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18
NOTES:
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19
Cheesecake can be chilled, loosely covered, up to 3 days.
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20
Cut cake with a long, thin sharp knife dipped in a tall glass of hot water.
