1Spray 9" spring-form pan with cooking spray. Dust the pan with a little sugar and knock out excess.
2Combine the gingersnap crumbs and butter, rubbing them together with your fingertips to combine thoroughly. Sprinkle half of the crumbs over the bottom of the pan and pat down evenly; reserve the remainder.
3Whip cream cheese, yogurt, sugar, vanilla and crystallized ginger until smooth, scraping down the sides. Add mascarpone and cream; whip until the mixture is thoroughly combined and just hold peaks. Don't over-whip or it might separate.
4Carefully spoon half of the mixture over the crumb layer; spreading evenly to the edges of the pan. Sprinkle half the remaining crumbs over top. Top with remaining cream filling and finish with the remaining crumb mixture. Gently tap the pan on the counter to release any air bubbles. Cover with plastic wrap and refrigerate overnight.
5When ready to serve, run a thin knife around the sides of the cake and remove the spring-form. Cut the cake into slices with a warm knife.