1 1/2 cups Graham Crackers -crushed into crumbs
1/3 cup Unsalted Butter - melted
1/2 cup Granulated Sugar
24 ounces Cream Cheese
4 large Egg
1 teaspoon Vanilla Extract
1/4 cup Sugar
1/2 cup Chopped Crystallized Ginger
16 ounces Sour Cream
1 tablespoon Sugar
1 teaspoon Vanilla
Preheat the oven to 350 degrees F.
Mix all of the crust ingredients together and press evenly across the bottom of a springform pan. Bake for 8-10 min and let cool.
Make Filling and Bake Cake
Beat cream cheese with an electric mixer until fluffy. Add eggs, one at a time, then vanilla, sugar, crystallized and fresh ginger, beating on low speed until each ingredient is incorporated. Scrape down bowl between ingredient additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.
Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.
Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.
Cheesecake keeps, covered and chilled, 3 days.