Lemon Ginger Cheesecake
Ingredients
- 2 cups finely ground gingersnap cookies (about 9 ounces)
- 2 tablespoons sugar
- 1/2 teaspoon ground ginger
- 1/4 cup (1/2 stick) unsalted butter, melted
- 4 8-ounce packages cream cheese, room temperature
- 1 1/4 cups sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- 1/2 cup whipping cream
- 1/2 cup finely chopped crystallized ginger
- 2 tablespoons finely grated peeled fresh ginger
- 2 tablespoons fresh lemon juice
- 4 teaspoons grated lemon peel
- Lemon slices (for garnish)
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