Double Ginger-Chocolate Ganache Cheesecake

• Crust
• 1-1/4 qt. graham crumbs
• 1 cup butter, melted
• 1 Tbsp. ground ginger
• Filling
• Philadelphia Light Brick Cream Cheese Spread, softened
• 3 cups sugar
• 1/4 cup vanilla
• 1 cup molasses
• 1 doz. eggs
• 1 Tbsp. ground nutmeg
• 1 Tbsp. ground cinnamon
• 2 tsp. ground ginger
• 1 tsp. ground cloves
• Topping
• 16 squares Baker's Semi-Sweet Chocolate, finely chopped
• 2 cups heavy cream

1. For Crust: Cover bottom of each of 4 (9-inch) springform pans (or bottom of 1 pan for trial recipe) with parchment circle, then line each rim with parchment collar.
2. Mix remaining ingredients; press 7-1/4 oz.
3. (212 g) onto bottom of each pan.
4. For Filling: Beat cream cheese and sugar with mixer fitted with paddle attachment until well blended.
5. Gradually add vanilla and molasses, mixing after each addition until well blended.
6. Add eggs, 1 at a time, beating on low speed after each just until blended.
7. Stir in spices.
8. Pour 2 lb.
9. 10-1/2 oz.
10. (1205 g) over each crust.
11. Bake in 350 degrees F-standard oven 45 to 50 min.
12. or until centres are almost set.
13. Run knife between rim of each pan and parchment collar to loosen cake; cool completely before removing rim.
14. Refrigerate 4 hours.
15. For each cake: Place 4 oz.
16. (115 g) chocolate in bowl.
17. Bring 1/2 cup (125 mL) cream to boil in small saucepan; pour over chocolate.
18. Let stand 1 min.
19. ; whisk until chocolate is completely melted.
20. Gently pour over 1 Cheesecake.

crust, graham crumbs, butter, ground ginger, filling, cream cheese, sugar, vanilla, molasses, eggs, ground nutmeg, ground cinnamon, ground ginger, ground cloves, topping, chocolate, heavy cream

Taken from www.kraftrecipes.com/recipes/double-ginger-chocolate-ganache-cheesecake-118146.aspx (may not work)