Ginger And Honey Cheesecake

• Crust
• 1 1/2 cups gingersnap crumbs
• 1/4 cup unsalted butter, melted
• Filling
• 2 (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• 1/3 cup all-purpose flour
• 2/3 cup packed light brown sugar
• 1/4 cup honey
• 2 eggs
• 2 tablespoons minced candied ginger
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• Topping
• whipped cream
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon

1. Crust-in a bowl, mix cookie crumbs and butter; press into the bottom of a 9-inch greased springform pan and freeze.
2. Filling-in a large mixer bowl, beat cream cheese and sour cream on med-high for 3 minutes.
3. Mix in flour, brown sugar, and honey until well blended, about 2 minutes.
4. Add eggs, one at a time, beating after each addition.
5. Add candied ginger, ground ginger, and cinnamon.
6. Pour batter over crust.
7. Bake in a preheated 350u0b0 oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it.
8. Cool on a rack for 2 hours.
9. Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
10. Pipe whipped cream around border of cheesecake; sprinkle with ground ginger and cinnamon.

crust, gingersnap crumbs, unsalted butter, filling, cream cheese, sour cream, flour, brown sugar, honey, eggs, candied ginger, ground ginger, ground cinnamon, topping, whipped cream, ground ginger, ground cinnamon

Taken from www.food.com/recipe/ginger-and-honey-cheesecake-485603 (may not work)