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1
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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2
Wrap outside of pan with 2 layers of heavy-duty foil.
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3
Finely grind cookies, sugar and ginger in processor.
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4
Add butter; blend until moist clumps form.
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5
Press onto bottom and up sides of pan.
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6
Chill while preparing filling.
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7
Position rack in center of oven and preheat to 300F.
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8
Stir white chocolate in top of double boiler set over hot water until chocolate melts.
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9
Cool to lukewarm, stirring occasionally.
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10
Using electric mixer, beat cream cheese and sugar in large bowl until fluffy, about 3 minutes.
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11
Add eggs and yolk 1 at a time, beating just until combined after each addition.
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12
Beat in vanilla and ground ginger.
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13
Gradually beat in melted white chocolate.
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14
Stir in crystallized ginger.
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15
Transfer filling to prepared crust.
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16
Place springform pan in large roasting pan.
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17
Pour enough hot water into roasting pan to come halfway up sides of springform pan.
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18
Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.
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19
Transfer cake to rack.
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20
Run small knife around sides of cake to loosen.
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21
Cool completely.
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22
Remove foil from pan sides.
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23
Chill cake overnight.
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24
(Can be prepared 3 days ahead.
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25
Cover and keep chilled.)
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26
Release pan sides.
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27
Transfer cake to platter.
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28
Top with chocolate curls.
