2 cups of gingersnaps (process whole cookies in a food processor until they are crumbs)
1/4 cup granulated white sugar
1/2 cup unsalted butter, melted
1 tsp Powdered Habanero
Directions - Crust:
Preheat over to 350 degrees F
In a medium sized bowl combine the graham cracker crumbs, sugar, melted butter and habanero.
Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the
springform pan. Cover and refrigerate while you make the filling.
Ingredients - Filling:
32 ounces (4 - 8 ounces packages) cream cheese, room temperature
(use full fat, not reduced or fat free cream cheese)
1 cup granulated white sugar
3 tablespoons all purpose flour
5 large eggs, room temperature
1/3 cup heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
1 teaspoon ginger powder
1 Tablespoon Powdered Habanero
Directions - Filling:
In bowl of your electric mixer place the cream cheese, sugar, and flour.
Beat on medium speed until smooth (about 2 minutes), scraping down the bowl
as needed. Add the eggs, one at a time, beating well (about 30 seconds)
after each addition. Scrape down the sides of the bowl. Add the whipping cream,
lemon zest, vanilla extract, ginger and habanero and beat until incorporated.
Remove the crust from the refrigerator and pour in the filling.
Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F
and continue to bake for about another 1-1/2 hours, or until firm and only
the center of the cheesecake looks a little wet and wobbly. Remove from oven
and place on a wire rack to cool. Refrigerate overnight before serving.