GINGER SNAP COOKIE CRUST: In a large bowl, combine the cookie crumbs with 1/4 cup sugar and melted butter. Press into the bottom and slightly up the sides of a 10-inch Springform pan. Place in the refrigerator until ready to use.
CHEESECAKE: Preheat oven to 350 degrees.
Using a stand mixer, fitted with a paddle attachment, beat cream cheese on high speed until completely smooth. Add eggs, one at a time, beating until smooth after each addition. Continue to beat, gradually adding 1 1/3 cups sugar, then lemon juice and vanilla. Stir in lemon zest.
Pour into prepared crust and bake for 35 minutes. Remove cheesecake from oven. Cool on a rack for 30 minutes. Meanwhile prepare Lemon Curd.
LEMON CURD: Combine yolks, lemon zest, lemon juice, and 1 cup sugar in a heavy-bottom saucepan, whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain mixture through a fine sieve into a medium bowl.
Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.
Spread lemon curd over the cheesecake. Refrigerate for at least 5 hours over overnight. Top with fresh berries before serving.