For the Crust:
2 cups ginger snap cookie crumbs
2 tablespoons brown sugar
pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the Cheesecake:
1 pound (2 blocks) cream cheese, at room temperature
1 1/3 cups granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
1/2 cup plus 2 tablespoons heavy cream
1 teaspoon lemon zest (optional)

For the Caramel:
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons light corn syrup
1/3 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon sea salt