GINGERSNAP CRUST – 1 1/2 cups gingersnap crumbs, process gingersnaps in a food processor until finely ground – 1/2 cup brown sugar – 4 Tbsp unsalted butter, melted CHEESECAKE – 4 8-ounce packages regular (not whipped) cream cheese, at room temperature – 1 cup granulated sugar – zest peeled from 1 lemon – 2 Tbsp all purpose flour – 1/2 cup sour cream – 1/4 cup fresh lemon juice – 4 large eggs, at room temperature GARNISH – fresh berrie – mint leave – edible flower