Preheat oven to 350 degrees and wrap the outside of a 4 1/2-inch springform pan with heavy duty foil. Spray the inside of the pan with cooking spray.
In the bowl of a food processor fitted with the chopping blade, process crackers and walnuts until they are crumbs. Add olive oil and pulse a few more times to combine.
Press the crumb mixture into the bottom of the springform pan.
Bake the crust until golden, about 5-8 minutes.
Wipe down the bowl of the food processor, and process the neufchâtel, ricotta, and goat cheese. Add egg, sugar, salt and lemon, and process until smooth.
Mix in the herbs by hand.
Pour cheese mixture into the prepared crust.
Place the springform pan into a larger roasting pan, and pour hot water in to the pan to come halfway up the sides of the springform pan.
Bake the cheesecake for 40 minutes, or until the edges are golden. The center will move slightly when gently shaken, but it will firm up as it cools.
Transfer the cake to a wire rack and let cool for one hour. Refrigerate until cold, at least 3 hours, and up to 2 days.
Before, serving, gently remove the cheesecake from the springform pan by sliding a thin spatula under the crust, and transfer to a serving plate. Serve cold or at room temperature, with Breton gluten free crackers, and fruit, if desired.