Creamy Ginger Cheesecake

Directions

1. Make crumb crust as directed, adding grnd ginger to crust. Preheat oven to 350F.
2. Make filling and bake cake:Beat cream cheese with an electric mixer till fluffy and add in Large eggs, 1 at a time, then vanilla, sugar, crystallized ginger, and fresh ginger, beating on low speed till each ingredient is incorporated and scraping down bowl between additions.
3. 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 min, or possibly till 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 min. Leave oven on.
4. Make topping:Stir together lowfat sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing proportionately. Bake cake with topping 10 min.
5. Run a knife around top edge of cake to loosen and cold completely in springform pan on rack. (Cake will continue to set as it cools.) Refrigeratecake, loosely covered, at least 6 hrs. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.
6. Cooks' note:o Cheesecake keeps, covered and chilled, 3 days.
7. Makes 8 to 10 servings.