Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Crust:
Vegetable cooking spray
1 c Fine gingersnap crumbs
1 tb Powdered sugar
4 tb Melted margarine
Cheesecake:
2 lb Light cream cheese, room
Temperature
1/2 c Light sour cream
1 1/4 c Granulated sugar
3 lg Eggs
2 tb Grated fresh gingerroot
2 tb Chopped candied ginger
1 ts Finely grated orange peel

1. 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-degree oven 5 minutes. Remove from the oven and
cool. Reduce oven temperature to 325 degrees. 2. To prepare the
cheesecake: In a food processor or with an electric mixer combine
half of the cream cheese with the sour 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. 3. 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. 4. Run a knife around the edge of the
pan and remove the sides of the pan. When cutting the cheesecake,
wipe the blade between each cut.

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