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Make the crust: Butter a 10-inch springform pan. Mix cookies, sugar, butter, and salt in a medium bowl. Pat mixture into prepared pan, pressing firmly into bottom and all the way up side. Cover and refrigerate until ready to fill.
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Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan; pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating; spread the remainder evenly over bottom and up sides of crust. Refrigerate until ready to fill.
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Make the filling: With an electric mixer on medium speed, beat cream cheese until fluffy and smooth, about 3 minutes. Reduce speed to low; slowly add sugar and salt. Raise speed to medium-high; beat until very fluffy, about 3 minutes. Beat in lemon juice.
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In a separate bowl, whisk cream until medium-stiff peaks form. Whisk one quarter of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust; spread evenly. Gently tap bottom of pan on counter.
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Transfer reserved ganache to a pastry bag fitted with a small round tip (such as #3). Starting in center of cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean; repeat every inch or so to form a web.
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Cover; freeze at least 3 hours or overnight. Unmold cheesecake, and serve immediately.
