Gingered-Grapefruit Cheesecake

• 16 graham cracker sheets
• 1/2 cup chopped candied ginger
• 1/2 teaspoon kosher salt
• 1/2 cup (4 oz.) unsalted butter, melted
• 4 (8-oz.) pkg. cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 tablespoons grapefruit zest plus 2 Tbsp. fresh juice (from 1 grapefruit)
• 1/4 cup SUB_RECIPE_LINK {Candied Grapefruit Syrup} {150547}
• 2 teaspoons vanilla extract
• 2 cups sweetened whipped cream
• SUB_RECIPE_LINK {Candied Grapefruit Peel} {150547}

1. Preheat oven to 350u0b0F. Process graham crackers, ginger, and salt in a food processor until finely chopped. Add butter, and process until combined. Press mixture on bottom and 1 to 1 1/2 inches up the sides of a lightly greased 9-inch springform pan. Bake in preheated oven until lightly golden, about 12 minutes. Cool completely, about 30 minutes. Lower oven temperature to 325u0b0F.
2. Beat cream cheese and sugar with an electric mixer on medium until smooth, about 4 minutes, stopping to scrape down sides of bowl as necessary. Add eggs, 1 at a time, beating just until incorporated. Add zest, juice, syrup, and vanilla, and beat just until combined. Pour into prepared crust.
3. Bake in preheated oven until center is almost set, 1 hour to 1 hour and 10 minutes. Cool completely in pan on a wire rack, about 4 hours. Cover and transfer to refrigerator; chill 8 to 24 hours. Top with whipped cream and Candied Grapefruit Peel.

graham cracker sheets, candied ginger, kosher salt, unsalted butter, cream cheese, sugar, eggs, fresh juice, syrup, vanilla, cream

Taken from www.myrecipes.com/recipe/gingered-grapefruit-cheesecake (may not work)