Heat oven to 325°F. Coat bottom and sides of an 8-in. springform pan with nonstick spray. Add bread crumbs; tilt and rotate pan to cover bottom and sides with crumbs. Beat cream cheese in a large bowl with mixer on medium speed 1 minute or just until smooth. Beat in eggs, 1 at a time, until blended. Beat in sour cream, flour, zest, salt and pepper until combined. Stir in salmon, scallions, dill and capers. Pour into prepared pan; smooth top. Bake 40 minutes or until center is just set. Remove pan to wire rack to cool completely. Refrigerate covered. Shortly before serving: Remove side of pan. Place cheesecake on serving plate. Cut in wedges. Serve with crackers or toasted baguette.