Ginger Cheesecake

Directions

To prepare the crust: Spray a 9-inch springform pan with vegetable cooking spray.

With a fork, stir together the gingersnap crumbs, powdered sugar and margarine.

Press into the bottom of the pan.

Bake in a preheated 350℉ (180℃) F oven 5 minutes.

Remove from the oven and cool.

Reduce oven temperature 1 hr to 325℉ (160℃).

To prepare the cheesecake: In a food processor or with an cream, sugar and eggs, blending until smooth.

Add the remaining cream cheese in small pieces, blending until smooth.

Mix in the gingerroot, candied ginger and orange peel.

Scrape the batter into the prepared crust. Bake 1 hour 10 minutes.

The center of the cheesecake will still have a little shine.

Remove from the oven and cool on a rack.

Cover and refrigerate at least 6 hours.

Run a knife around the edge of the pan and remove the sides When cutting the cheesecake, wipe the blade between each cut.