-
1
Arrange a rack at center position and preheat the oven to 350 degrees.
-
2
Butter the bottom and sides of an 8-inch square baking pan.
-
3
In a food processor, combine ground ginger snaps and sugar, and process until well mixed, about 30 seconds.
-
4
Add melted butter and pulse until just combined.
-
5
Using your fingers, press mixture firmly onto the bottom of prepared pan.
-
6
Bake 8 minutes, then remove pan from oven to cool 15 minutes.
-
7
In a mixer on medium speed, beat cream cheese until light and fluffy, about 3 minutes.
-
8
Beat in 1/4 cup of the sugar and cornstarch until just combined.
-
9
Then beat in the egg and 2 tablespoons of the sour cream.
-
10
Add ginger, 1-1/2 teaspoons lime zest and lime juice, and beat until just combined.
-
11
Pour mixture into the pan and smooth the top with a spatula.
-
12
The cream cheese layer will be only about 1/2 inch thick.
-
13
Bake until a tester comes out nearly clean, about 25 minutes.
-
14
Remove pan from oven, but retain oven temperature.
-
15
Whisk together the remaining 5 tablespoons sour cream, 2 teaspoons sugar, and 1/4 teaspoon lime zest in a small bowl, then spread mixture evenly over the top of cream cheese layer.
-
16
Return pan to oven and bake 5 minutes.
-
17
Remove and cool in the pan; then refrigerate for at least 3 hours or overnight.
-
18
To serve, cut into 12 bars.
-
19
If desired, garnish each bar with julienned lime peel, and garnish platter with mint sprigs.
