Ginger Cheesecake Bars
12 ounces gingersnaps (about 47 cookies)
4 tablespoons unsalted butter, melted
12 ounces cream cheese, room temperature
3/4 cup sugar
1 large egg
1 large egg yolk
3 tablespoons sour cream
3/4 teaspoon vanilla
Preheat oven to 350 degrees. Coat a 9x13x2" rimmed baking dish with cooking spray, set aside. Place gingersnaps in a food processor, pulse to a powder. Transfer to a small bowl and stir in butter until welll combined. Press gingersnap mixture evenly into bottom of prepared baking sheet. Bake crust until firm, about 12 minutes. Let cool completely.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth and softened. Beat in sugar, egg, egg yolk, sour cream and vanilla until well combined.
Pour the cream cheese mixture onto crust and spread evenly to edges. Bake, rotating baking sheet halfway through until filling has puffed and feels slightly firm to the touch (do not let brown) about 25 minutes. Transfer to a wire rack, cool completely. Refrigerate, covered with plastic wrap until set at least 1 hour and up to 2 days. Cut into bars.