Prep the pan. Use a 9-inch pie dish. Lightly butter it or spray with nonstick spray. This helps the crust release cleanly.

Make the crust. Stir graham crumbs, sugar, and salt in a bowl. Add melted butter and mix until the crumbs are evenly moistened and clump when pressed.

Press and set. Firmly press the mixture into the pie dish, pushing up the sides. Use a flat-bottomed glass for even compression. Chill 20–30 minutes, or bake at 350°F (175°C) for 8–10 minutes for a crisper crust. Cool completely if baked.

Soften the cheeses. In a large bowl, beat cream cheese with sugar until smooth and fluffy, about 1–2 minutes. Add mascarpone and beat just until combined and silky. Do not overmix mascarpone; it can loosen if overworked.

Add the citrus and vanilla. Mix in lemon, lime, and orange juices, all the zest, vanilla, and salt. Beat on low until fully combined, scraping the bowl once. The mixture should be glossy and thick.

Whip the cream. In a separate cold bowl, whip the heavy cream to soft-medium peaks. It should hold a peak that gently folds over.

Fold it in. Gently fold the whipped cream into the citrus-mascarpone mixture in two additions. Keep strokes broad and light to preserve volume.

Fill and chill. Spoon the filling into the crust and smooth the top. Cover loosely and chill at least 4 hours, preferably overnight, until set and sliceable.

Garnish and serve. Top with a cloud of whipped cream, add citrus zest curls or thin slices, and a few mint leaves. Slice with a warm, dry knife for clean edges.