Creamy Strawberry Cheesecake

• 1 c. graham cracker crumbs
• 1/2 tsp. ground ginger (optional)
• 1 c. plus 6 Tbsp. sugar
• 4 Tbsp. butter, melted
• 2 lb. cream cheese at room temperature
• 1 1/2 tsp. finely grated lemon zest
• 2 tsp. pure vanilla extract
• 4 eggs at room temperature
• 1 pt. sour cream at room temperature
• 1/2 c. strawberry jelly
• 1 tsp. arrowroot
• 2 pt. fresh strawberries

1. Preheat oven to 300u0b0.
2. Butter a 10 x 2 1/2-inch spring-form pan.
3. Mix together cracker crumbs, ginger and 1/4 cup sugar.
4. Stir in melted butter. Transfer to spring-form pan, press down. Refrigerate crust 30 minutes.
5. Combine cream cheese, lemon zest, vanilla and remaining 1 cup plus 2 tablespoons sugar.
6. Beat at low speed until creamy and smooth.
7. Add eggs, one at a time, beating just until thoroughly blended.
8. Stir in sour cream.
9. Pour batter into crust in pan and place on a cookie sheet.
10. Bake in middle of oven 1 1/4 hours.
11. Turn oven off and prop door open a few inches. Let cake rest in oven for 1 hour.
12. Transfer to rack and let cool to room temperature.
13. Cover with plastic wrap and refrigerate overnight.

graham cracker crumbs, ground ginger, sugar, butter, cream cheese, lemon zest, vanilla, eggs, sour cream, strawberry jelly, arrowroot, fresh strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=710812 (may not work)