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 ½ 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.

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 ½ teaspoon salt, then beat on medium-high until the mixture is smooth and fluffy, about 1 minute, scraping the bowl and paddle halfway through.

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.

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.

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.

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.