Gingersnap Cherry Cheesecake

• 3 cups ground gingersnap cookies
• 1/2 cup unsalted butter, melted
• 24 ounces bars cream cheese, at room temperature
• 1 1/4 cups sugar
• 2 large eggs
• 2 cups sour cream
• 2 teaspoons pure vanilla extract
• 1/2 cup cherry preserves

1. Heat oven to 350u0b0F In a medium bowl, combine the ground gingersnaps and butter. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the side of a 9-inch springform pan.
2. Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat in the eggs, one at a time. Beat in 1/2 cup of the sour cream and 1 teaspoon of the vanilla.
3. Pour the mixture into the crust and bake until just set, 40 to 45 minutes.
4. Meanwhile, in a small bowl, combine the remaining 1 1/2 cups of sour cream, 1/4 cup of sugar, and 1 teaspoon of vanilla. Spread over the hot cheesecake and bake until set, 3 to 5 minutes more. Let cool in the pan, then refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake before unmolding.
5. Spread the preserves over the cheesecake before serving.

ground gingersnap cookies, unsalted butter, cream cheese, sugar, eggs, sour cream, vanilla, cherry preserves

Taken from www.food.com/recipe/gingersnap-cherry-cheesecake-446297 (may not work)