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Preheat oven to 350°F.
Grease a 9-inch springform pan with the butter. Sprinkle the crushed cookies all over the pan, turning the pan to help them stick to the buttered pan.
Place the egg yolks, sugar, and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment. Mix on high until the mixture is a light, pale yellow, about 6 to 8 minutes. Scrape down the sides of the bowl midway with a spatula.
Add the ricotta cheese, flour, pine nuts, lemon zest, and lemon juice to the egg mixture. Stir with a wooden spoon until just combined. Transfer the mixture to the prepared pan.
Place in the oven on the middle rack and bake for 30 minutes. Reduce the temperature to 325°F and bake for another 35 to 40 minutes, or until an inserted toothpick comes out clean.
Remove from the oven and place on a baking rack. Let cool for 15 to 20 minutes. Release the sides of the springform pan and place the cake in the refrigerator for at least 4 hours or overnight.
Before slicing, place the confectioners' sugar in a sieve and sprinkle over the top of the cheesecake. Slice and serve.