Grease one side of 2 to 3 sheets of parchment paper. Lay them butter-side up inside a 10-inch springform pan, arranging so that they cover all sides, and crimping the edges to ensure they stay in place. Place the springform pan on a sheet tray.
In a mixer fitted with the paddle attachment, combine the cream cheese, granulated sugar and salt. Cream on medium-high speed until smooth, about 1 minute. Scrape down the sides.
Turn the mixer down to medium and add the condensed milk. Beat to combine, then scrape down the bowl. Add the heavy cream, fresh ginger, ground ginger, vanilla and minced lemon zest. Fully combine, then scrape down the sides.
Turn the mixer to medium-high and add the eggs one at a time, being sure that each is fully combined before adding the next.
Add the flour, then beat again, scraping down the sides.
Pour the cheesecake into the center of the springform pan and tap it lightly on the counter to remove any air bubbles.
Bake for 30 minutes, then rotate. Continue to bake until dark golden brown, another 30 to 35 minutes. Allow to cool to room temperature, then refrigerate until completely set, 6 hours.
Remove the cheesecake from the pan, then peel down the paper. (You can leave the paper in place for a rustic look.)
Mix together the lemon curd, limoncello, sour cream, lemon juice and remaining lemon zest in a bowl.
Pour evenly over the top of the cheesecake, then sprinkle with the powdered sugar and garnish with the basil. Cut into slices and serve.