Cherry Jam Cheesecake

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   1. Put gingersnaps in a plastic bag and crush into crumbs with a rolling pin.

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   2. Mix crumbs with sugar and melted butter, and press crust mixture into a 9 inch springform pan

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   3. Unwrap 3 packages of cream cheese, cut into chunks and beat in mixer until softened.

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   4. Add 1 1/3 cups sugar to cream cheese and beat until well mixed.

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   5. In blender, finely chop 1 teaspoon of grated lemon peel.

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   6. Add 4 eggs to blender with the zest and blend until smooth.

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   7. Slowly pour egg mixture into cream cheese mixture, beating until smoothly incorporated.

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   8. Add 1 teaspoon salt, 1 tablespoon vanilla and 1/4 cup cream and mix until smooth.

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   9. Pour into prepared crust.

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    10. Soften 1 cup of cherry jam over low heat - you can do this for a few seconds in the microwave.

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    11. Drop jam by spoonfuls onto top of cheesecake.

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    12. Swirl so it looks pretty.

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    13. Bake at 325 degrees F for 60 minutes until mostly set.

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    14. Serve when completely cooled.

* Per serving · 4 servings · Values may vary.

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