Ginger Cheesecake

Preheat oven to 350 degrees. Butter springform pan. Combine crumbs and butter in small bowl until crumbs are evenly moistened (or crush cookies in food processor, then pour in melted butter and process until thoroughly combined. Pat crumbs evenly over bottom of prepared pan. Bake 10 minutes. Cool on wire rack. Tightly cover bottom and sides of cooled pan with heavy aluminum foil.

For filling: beat cream cheese in large mixer bowl on medium high until light and fluffy, about 2 minutes. Gradually beat in sugar, scraping sides of bowl with spatula, until comletely smooth, about 3 minutes. Reduce speed to medium. beat in ginger, lemon juice, vanilla and salt. Add eggs, one at a time, beating just until blended after each addition. Add cream and beat just until blended. Pour filling over crust. Place springform pan in larger roasting pan on middle rack of oven. Pour hot water into roasting pan until it comes 1 inch up the side of the springform pan. Bake 1 and 1/4 hours, until center is just set. Remove from water bath. Cool completely on wire rack. Remove foil. Cover and refrigerate overnight.