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1
Preheat oven to 325F.
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2
Generously butter 10-inch-diameter springform pan with 2 3/4-inch-high sides.
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3
Double-wrap outside of pan with heavy-duty foil.
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4
Blend ground cookies, sugar, and ginger in processor.
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5
Add melted butter and process until moist crumbs form.
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6
Press mixture onto bottom and 1/2 inch up sides of prepared pan.
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7
Bake until crust sets, about 10 minutes.
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8
Cool.
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9
Maintain oven temperature.
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10
Using electric mixer, beat cream cheese in large bowl until fluffy.
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11
Beat in sugar, scraping down sides of bowl occasionally.
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12
Add eggs 1 at a time, beating well after each addition.
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13
Beat in sour cream and whipping cream, then crystallized ginger, fresh ginger, lemon juice, and lemon peel.
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14
Pour filling into crust.
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15
Place springform pan in large roasting pan.
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16
Pour enough boiling water into roasting pan to come 1 inch up sides of springform pan.
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17
Bake cheesecake until filling is set and golden brown on top (cake will rise slightly above edge of pan), about 1 hour 25 minutes.
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18
Turn off oven and prop open oven door with wooden spoon.
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19
Let cake stand in oven 1 hour (cake will fall).
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20
Remove springform pan from water bath.
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21
Remove foil and cool cheesecake completely on rack.
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22
Cover and refrigerate overnight.
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23
(Can be prepared ahead and refrigerated 4 days or frozen up to 2 months.
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24
Defrost frozen cake overnight in refrigerator.)
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25
Release pan sides from cheesecake.
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26
Transfer cheesecake to platter.
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27
Arrange lemon slices decoratively around cake and serve.
