-
1
Preheat oven to 350F.
-
2
Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
-
3
Combine graham crackers, brown sugar, cinnamon and salt in processor.
-
4
Process until fine crumbs form.
-
5
Mix in melted butter.
-
6
Transfer to prepared pan.
-
7
Pat crumb mixture over bottom (not sides) of pan.
-
8
Bake crust until set and golden, about 10 minutes.
-
9
Transfer to rack while preparing filling.
-
10
Reduce oven temperature to 300F.
-
11
Using electric mixer, beat cream cheese in large bowl until smooth.
-
12
Beat in sugar.
-
13
Beat in eggs just until blended.
-
14
Mix in sour cream, lemon peel and vanilla.
-
15
Pour filling into crust-lined pan.
-
16
Bake until sides of cheesecake puff slightly and center is just set, about 1 hour 15 minutes.
-
17
Turn oven off.
-
18
Leave cake in oven with door slightly open for 30 minutes.
-
19
Transfer cake to rack.
-
20
Run small knife between crust and pan.
-
21
Cool cake completely in pan on rack, about 3 hours (cake may crack slightly as it cools).
-
22
Cover and refrigerate cake overnight.
-
23
Whisk orange juice, jelly, brown sugar and ginger in heavy large skillet over medium-high heat until jelly dissolves.
-
24
Add plums.
-
25
Bring mixture to boil.
-
26
Reduce heat to medium-low.
-
27
Cover and simmer gently until plums are just tender but still hold shape, about 3 minutes.
-
28
Using slotted spoon, transfer plums to large plate and cool.
-
29
Boil cooking liquid until thickened to syrup consistency, about 7 minutes.
-
30
(Plums and syrup can be prepared 4 hours ahead.
-
31
Cover separately and refrigerate.)
-
32
Release pan sides from cheesecake.
-
33
Arrange plums in concentric circles atop cheesecake, covering completely.
-
34
Brush some syrup over plums.
-
35
Cut cake into wedges.
-
36
Serve with remaining syrup.
