White Chocolate Ginger Cheesecake

• CRUST If you must
• 13 ounces gingersnaps
• 2 tablespoons sugar
• 1 teaspoon ground ginger
• 3 1/2 ounces unsalted butter, melted and cooled
• FILLING
• 1 lb white chocolate
• 32 ounces cream cheese
• 1/4 cup sugar
• 4 large eggs, room temp
• 1 large egg yolk, room temp
• 1 tablespoon vanilla
• 1 teaspoon ground ginger
• 1 cup crystallized ginger, minced (chop with chef's knife with sugar so it doesn't stick. Avoid cuisinart)

1. Preheat 325 dergee oven.
2. Nine inch springform buttered, wrapped in foil.
3. Combine all crust ingredients in food processor, pulse until ground.
4. Press into bottom of pan and up the sides if you can't controll yourself.
5. Melt chocolate.
6. Beat cheese until fluffy,add sugar and beat well, add egg one at a time.
7. Beat in vanilla, ground ginger and then white chocolate.
8. Fold in crystalized ginger.
9. Bake in water bath until done.
10. chill overnight.

if, gingersnaps, sugar, ground ginger, unsalted butter, filling, white chocolate, cream cheese, sugar, eggs, egg yolk, vanilla, ground ginger, ginger

Taken from www.food.com/recipe/white-chocolate-ginger-cheesecake-56060 (may not work)