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.