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Creamy Ginger Cheesecake
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1 crumb-crust recipe, made with finely ground graham crackers and 1/2 teaspoon ground ginger
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1/4 cup sugar
1/2 cup coarsely chopped crystallized ginger
1-1/2 tablespoons grated fresh ginger
For topping:
16 oz sour cream
1 tablespoon sugar
1 teaspoon vanilla
Make crumb crust as directed, adding ground ginger to crust. Preheat oven to 350°F.
Make filling and bake cake:
Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla, sugar, crystallized ginger, and fresh ginger, beating on low speed until each ingredient is incorporated and scraping down bowl between 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.
Make topping:
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.
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