Brown the butter in a small saucepan over medium heat, whisking frequently until it foams and brown bits form on the bottom of the pan. When the butter is brown and smells fragrant, immediately put it into a cold bowl to keep it from cooking any further. Allow it to cool but not to solidify.

Preheat the oven to 350°F. Add the cookies, walnuts, brown sugar, salt, and flour to a food processor or a blender and spin until broken into a sandy texture. Drizzle in the butter

1 tablespoon at a time while spinning until the mixture just begins to hold together when pinched. If it’s still crumbly, spin in a bit more butter.

Grease a 9-inch springform pan, then press half the cookie mixture evenly against the pan sides. Press the remaining crumbs into an even layer on the bottom of the pan.

Bake for 10 minutes and then transfer to the refrigerator to cool.

Place the cream cheese, goat cheese, sugar, salt, and cornstarch in the bowl of a stand mixer fitted with the paddle attachment (if you don’t have a stand mixer, you can use an electric mixer or a sturdy whisk). Mix on medium speed, scraping the sides of the bowl after about 30 seconds. Mix for another minute or so until well combined.

Add in the sour cream, lemon zest, and vanilla and continue to mix for another minute until the ingredients are combined. Scrape the mixer paddle and bowl well.

Then, with the mixer on medium speed, add the eggs and yolks one at a time, mixing until just combined and scraping the sides of the bowl halfway through, being careful not to overmix.

Scrape the batter into the prepared crust and bake for 1 hour 45 minutes or until the center is not real wobbly. Cooling the cheesecake for at least 6 hours, preferably overnight will achieve the perfect creamy texture.