Prepare the pan. Line the base of a 9-inch (23 cm) springform pan with parchment paper. Lightly grease the sides for easy release.

Make the crust. In a bowl, mix the crumbs, melted butter, sugar, and salt until it looks like wet sand. Press firmly into the pan, pushing the crumbs up the sides slightly. Use the bottom of a glass to compact. Chill for 15 minutes.

Beat the cream cheese. In a large bowl, beat cream cheese with powdered sugar until smooth and lump-free. Add vanilla, lemon zest, and lemon juice. Mix until creamy.

Whip the cream. In a separate, cold bowl, whip the heavy cream to stiff peaks. If using mascarpone, beat it briefly to loosen, then gently fold it into the whipped cream.

Combine the filling. Fold the whipped cream mixture into the cream cheese mixture in two additions. Be gentle to keep it airy. Taste and adjust sweetness with a little more powdered sugar if you like.

Add pastel swirls (optional). Divide a cup or two of the filling into small bowls. Tint with a drop of pastel food coloring. Spoon dollops over the plain filling and swirl lightly with a skewer.

Assemble and chill. Pour the filling onto the crust. Smooth the top. Cover and refrigerate for at least 6 hours, or overnight for best set.

Add toppings. Just before serving, scatter mini eggs, M&M’s, or jelly beans on top. Add sprinkles for extra cheer. For clean slices, warm a knife under hot water, wipe dry, and cut.