Orange Ginger Cheesecake
  • 2 cups gingersnap cookie crumbs - 32 cookies
  • 1/4 cup butter or margarine, melted
  • 4 pkgs. (8 oz. each) cream cheese, softened
  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 1 tablespoon grated orange peel
  • 4 eggs
  • 1/2 cup sour cream
  • 2 tablespoons sugar
  • 2 cups sliced fruit
  1. Heat oven to 325ºF. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.
  2. Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust.
  3. Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.
  4. Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.