Preheat oven to 350°F (175°C). Pulse crackers in a food processor until they form fine crumbs (or place in a zip-top bag and crush with a rolling pin). Combine crumbs, grated Parmesan, melted butter, and black pepper in a bowl and mix until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides, if desired) of a 9-inch springform pan. Use the bottom of a measuring cup to compact the crust tightly. Bake the crust 8–10 minutes until set and just golden. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 325°F (165°C).

Cheesecake Filling

Soften and blend cheeses

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat room-temperature goat cheese and cream cheese on medium-low speed until smooth and lump-free, scraping the bowl frequently (about 2–3 minutes). Avoid overbeating which can incorporate too much air.

Add flavorings

With the mixer on low, add the eggs one at a time, mixing just until combined after each addition. Add heavy cream, sour cream, lemon juice, lemon zest, Dijon, Worcestershire, Old Bay, salt, and pepper; mix until homogeneous and silky, scraping down the bowl once.

Fold herbs and crab

Remove the bowl from the mixer. Gently fold in the chopped chives and parsley with a rubber spatula. Fold in the drained lump crab meat carefully — incorporate it evenly but gently to keep lumps intact. Reserve 2 oz crab meat for garnish/topping if using.

Assemble and bake

Pour the filling into the cooled crust and smooth the top. Tap the springform pan gently on the counter to release any large air bubbles. Place the springform pan on a baking sheet. Bake at 325°F (165°C) for 40–50 minutes, or until the edges are set and the center still has a slight jiggle (internal temp ~150–155°F/65–68°C). Avoid overbaking to keep creamy texture.

Turn off the oven, crack the oven door and let the cheesecake sit in the oven for 30 minutes to cool gradually (this helps prevent cracking). Then remove from oven and cool completely on a wire rack for 1 hour. Chill in the refrigerator at least 4 hours, preferably overnight, before finishing.

Topping & Garnish

Prepare crab topping

In a small bowl, gently combine the reserved extra crab meat (if using) with 2 tablespoons mayonnaise and 1 teaspoon lemon juice. Season with a pinch of salt and smoked paprika or cayenne to taste. Keep chilled until ready to use.

Finish and serve

When cheesecake is fully chilled, release and remove the springform ring. Spoon or spread the crab topping over the center of the cheesecake (alternatively, scatter the crab evenly across the top). Sprinkle the chopped chives and a light dusting of smoked paprika or extra parsley for color. Slice with a sharp knife warmed briefly under hot water and wiped dry between cuts for clean slices. Serve chilled or at slightly cool room temperature (about 10–15 minutes out of fridge).