Crush gingerbread cookies into fine crumbs using a food processor or rolling pin.

In a bowl, mix the crushed crumbs with melted unsalted butter, granulated sugar, ground ginger, ground cinnamon, and a pinch of salt until well combined.

Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.

Optionally, pre-bake the crust at 350°F (175°C) for 8-10 minutes for a sturdier crust, then cool completely.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the granulated sugar and beat until just combined, then beat in the large eggs one at a time, mixing until just incorporated after each addition.

Stir in the sour cream, vanilla extract, and optional lemon zest until the filling is smooth.

For a water bath, tightly wrap the outside of your springform pan with aluminum foil, place it into a larger roasting pan, pour the cheesecake filling over the cooled crust, and carefully pour hot water into the roasting pan about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still jiggles slightly.

Turn off the oven and leave the cheesecake in the water bath with the oven door ajar for 1 hour, then remove and cool completely on a wire rack before covering and refrigerating for at least 6 hours, or preferably overnight, before serving.

Serve with a dollop of fresh whipped cream and garnish with candied ginger, fresh cranberries, or a dusting of powdered sugar.

Store the cheesecake covered in the refrigerator for up to 3-4 days; for longer storage, wrap tightly and freeze for up to 1 month, thawing in the refrigerator before serving.