Yield: 9-inch cheesecake
Crust: Line 9-inch springform pan with parchment paper. Set aside.
Mix together ground gingersnap, ground graham crackers, melted butter, melted coconut oil, and salt until well moistened. Transfer to prepared pan. Press into an even layer. Let chill in the fridge as filling is prepared.
Filling: In a small bowl, mix together powdered gelatin and cool water. Allow to sit for 5 minutes. Microwave at 10 second internals until mixture has dissolved into a liquid. Allow to cool slightly.
In the bowl of a food processor fitted with a blade attachment, add cream cheese, Greek yogurt, sour cream, sugar, lemon paste, lemon zest, lemon juice, vanilla, and salt. Process until mixture is smooth. Add in liquid gelatin. Mix until well combined. Scrape down sides of bowl as needed to ensure thorough mixing.
Pour filling into prepared pan over crust. Spread into an even layer. Forcefully tap springform pan against hard surface to remove any air pockets (or air bubbles) in filling.
Cover springform pan with lid or tightly cover with plastic wrap. Allow to chill in the fridge overnight.
Candied Lemons: Combine water, sugar, and honey in a heavy bottomed sauce pot. Bring to a boil until sugar has dissolved.
Add lemon slices. Reduce heat to low and let simmer for 30-40 minutes, flipping lemon slices every 10-15 minutes. Cook until lemon slices are tender.
Gently remove lemon slices from syrup. Transfer to a parchment lined sheet tray. Arrange slices in a single layer and allow to cool. Strain syrup and let cool. Store syrup in the fridge for later use. Once lemon slices have cooled, transfer to airtight container and keep stored in the fridge until ready to use
cheesecake filling recipe adapted from Bon Appetit Nov 2012