27 gingersnaps, finely crushed
1/3 cup melted butter
3 pkgs. (8 oz. each) cream cheese, room temperature
1/2 teaspoon salt
2 teaspoons vanilla
4 eggs, room temperature
1 cup sugar
1/4 cup finely minced crystallized ginger
2 cups sour cream
2 tablespoons sugar
Mix crumbs and butter and press into the bottom and up the sides of a 9-inch springform pan. Bake at 350ºF for 10 minutes.
Beat cream cheese, salt, and vanilla together until smooth and creamy. Beat in eggs, one at a time, beating well after each addition. Beat in sugar
gradually until well blended. Fold in ginger. Pour into crust in springform pan. Bake at 350ºF until center jiggles only slightly when pan is gently shaken, about 30 to 35 minutes. Remove from oven and let stand 10 minutes. Increase oven temperature to 450ºF.
Combine sour cream and 2 tbs. sugar, and spread over cheesecake. Bake at 450ºF for 5 minutes or until cream is set. Cool completely on a wire rack. Cover and chill at least 24 hours. Cut in wedges to serve.
Optional: Serve with a dab of whipped cream (the real thing) and a sprinkling of fine gingersnap crumbs or additional minced candied ginger.