Rub the gingersnap crumbs and butter together with your fingertips to combine. Sprinkle half over the bottom of the pan and pat down evenly; reserve the rest.

With an electric mixer, whip together the cream cheese, yogurt, sugar, vanilla, and candied ginger until smooth. Add the mascarpone and cream and whip until the mixture is thoroughly combined and just holds peaks. Carefully spoon half of the mascarpone cream over the crust, spreading it evenly to the edges of the pan. Sprinkle half of the remaining crumbs over the mascarpone cream in the pan. Top with remaining mascarpone cream and finish with the remaining crumbs. Gently tap the pan on the counter to eliminate any air bubbles. Cover with plastic wrap and refrigerate overnight.