Step 1

Heat the oven to 300°F with a rack in the lower-middle position. Brush the bottom of a 9-inch round springform pan with 1½ teaspoons of melted butter; reserve the brush. In a large bowl, stir together the cracker crumbs, pepper, 1 teaspoon sugar and 1/4 teaspoon of salt. Add 6 tablespoons of the remaining melted butter and stir until evenly moistened. Transfer to the prepared pan and use the bottom of a ramekin or dry measuring cup to firmly press into an even layer. Bake until the crust is fragrant and golden, 15 to 17 minutes. Let cool on a wire rack until barely warm, 15 to 20 minutes.

Step 2

Brush the inside walls of the pan with the remaining 1½ teaspoons of melted butter, then set on a rimmed baking sheet. Increase the oven temperature to 450°F. In a stand mixer with the paddle attachment, beat the goat cheese and cream cheese on medium until creamy, airy and well combined, about 3 minutes, scraping the bowl and paddle once or twice. Add the remaining 156 grams (¾ cup) sugar and the remaining 1/4 teaspoon salt, then beat on medium-high until the mixture is smooth and fluffy, about 1 minute, scraping the bowl and paddle halfway through.

Step 3

With the mixer on medium-low, gradually add the crème fraîche, followed by the honey. Scrape the bowl and paddle. With the mixer on low, add the whole eggs one at a time, beating until combined after each addition and scraping the bowl and paddle after the first 2 eggs. Add the yolks and beat until fully incorporated.

Step 4

Detach the bowl from the mixer, and use a spatula to stir in the lemon zest, scraping the bottom of the bowl, until evenly distributed. Pour into the springform pan; the pan may be filled to the rim. If necessary, smooth the surface with the spatula.

Step 5

Bake the cheesecake on the baking sheet for 20 minutes; the filling will have risen above the rim of the pan and the surface will be golden. Turn off the oven and prop open the door with the handle of a wooden spoon for 10 minutes; the surface of the cake will darken slightly during this time.

Step 6

Close the oven door and heat the oven to 250°F. Continue to bake until the center reaches 145°F to 150°F (insert an instant-read thermometer through the side of cake, in the area where it has risen above the pan, with the probe slightly angled down so the tip is at the center of the cake), 35 to 40 minutes.

Step 7

Set the baking sheet with the cheesecake on a wire rack and cool for 10 minutes. Run a narrow-bladed knife around the edge of the cheesecake to loosen the sides, then cool for 1½ to 2 hours; the cake will deflate slightly as it cools. Refrigerate uncovered until cold, at least 6 hours or up to overnight (if refrigerating for longer than 3 hours, cover tightly with foil after the cheesecake is fully chilled). Remove the pan sides before slicing.