Lemon Gingersnap Cheesecake Dessert

• 40 (1 3/4-inch) (2 cups) gingersnap cookies, finely crushed
• 1/3 cup Land O Lakes Butter, melted
• 1/3 cup sugar
• 3 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons freshly grated lemon zest
• 3 tablespoons lemon juice
• 3 Land O Lakes Eggs
• 1 cup Land O Lakes Heavy Whipping Cream
• 1/4 cup powdered sugar
• 1/2 teaspoon ground ginger, if desired
• Crushed gingersnaps, if desired

1. Heat oven to 350F.
2. Combine crushed gingersnaps, butter and 1/3 cup sugar in bowl; mix well.
3. Press onto bottom of ungreased 13x9-inch glass baking pan.
4. Beat cream cheese in bowl until creamy.
5. Add all remaining filling ingredients except eggs.
6. Beat at medium speed until creamy.
7. Add eggs; continue beating until well mixed.
8. Pour mixture over crust.
9. Bake 22-25 minutes or until cheesecake is set 1 inch from edges.
10. Cool at room temperature 2 hours.
11. Refrigerate at least 3 hours.
12. Combine all topping ingredients except crushed gingersnaps in deep bowl; beat at high speed until stiff peaks form.
13. Cut cheesecake into individual servings; place each onto dessert plate.
14. Dollop each with whipped cream mixture; sprinkle with crushed gingersnaps, if desired.

cookies, butter, sugar, cream cheese, sugar, flour, freshly grated lemon zest, lemon juice, o lakes eggs, cream, powdered sugar, ground ginger

Taken from www.landolakes.com/recipe/3722/lemon-gingersnap-cheesecake-dessert (may not work)