Preheat oven to 325. Spray eight 6-ounce ramekins generously with cooking spray. Set in a large baking dish or roasting pan. In a large bowl, using an electric mixer, beat the cream cheese, mascarpone, and sugar until smooth. Beat in zest, lemon juice, vanilla, and salt. Add eggs, one at a time, beating well between additions. Beat in poppy seeds. Divide batter among ramekins and add enough hot water to the pan to come 1/2 way up the ramekins. Bake for approximately 30 minutes, until set and no longer jiggly. Chill in pan for 15 minutes before putting into refrigerator to chill completely, about 3 hours.
Meanwhile, make crumble. pulse all ingredients in food processor until crumbly. Turn out onto a sheet tray and bake at 350 degrees for ten minutes, until toasted and fragrant. Let cool and set aside.
To make compote, toss all ingredients in a medium sauce pan and bring to a simmer over medium heat. Cook until soft and pourable, then let cool.
To serve, run a paring knife around the edge of each cheesecake and invert onto serving plates. Top with compote and crumble. If desired, garnish with strawberry slices, piped mascarpone, or mint leaves. Enjoy!