Preheat oven to 350°F. Line an 8 or 9" springform or cake pan with parchment if nonstick. Set aside.
Place your graham crackers in your food processor and pulse until crumbs.
Add sugar and melted butter and mix until you have a sandy texture.
Dump your crust into your pan and press into the sides and bottom.
Bake your crust for 10 minutes at 350°F, then set aside to cool. Reduce your oven temperature to 325°F.
In a large bowl with hand mixer or the bowl of your stand mixer with a paddle attached, add mascarpone and cream cheese and blend until combined and smooth.
Add granulated sugar and mix until sugar is incorporated.
Add eggs, one at time, beating for about 45-60 seconds after each egg on low. Make sure to scrape the bottom of the bowl if using a stand mixer to make sure all the cheese is being mixed in with the egg.
Add in salt and vanilla and mix into batter.
When the crust has cooled to the touch, pour your filling into the crust. Gently tap on the stove to release any air bubbles.
Optional - Prepare a water bath, and place your cheesecake pan into either a slightly larger cake pan, or wrapping the sides and bottom with tin foil to prevent any water from seeping into the pan. Place your cheesecake - with the sides and bottom wrapped, or in additional pan - into a roasting pan. Fill the roasting pan with about an inch of warm water.A water bath is not required, but often will prevent your cheesecake from cracking. Place your cheesecake in the oven on the center rack at 325° for about 60-70 minutes. Your cheesecake is done when the edges are set but the center is still jiggly if you tap the side of the pan with a rubber spatula.
Turn the oven off and leave the door closed. Leave the cheesecake in the oven for about 60 minutes before removing.
Place the cheesecake into the refrigerator, uncovered, for at least 8 hours to set.
