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Lemon-Ginger Cheesecake

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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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