Preheat oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper.

In a medium bowl, combine the crushed gingersnaps, melted butter and 1/4 cup sugar. Press into the prepared pan in an even layer.

With an electric mixer, beat the cream cheese until smooth. Add the sugar, salt, flour, lemon zest and juice, and vanilla. Beat at medium speed until creamy.

Add the eggs and beat until just incorporated.

Pour the cheesecake mixture over the crust. Bake for 20-23 minutes, or until the cheesecake is just set, but not browned.

Cool on a wire cooling rack to room temperature, then cover and refrigerate for at least 3 hours before slicing and serving.