CRUST - 1 ½ c graham wafer crumbs; 1/3 cup butter, melted; 3 Tbsp sugar
FILLING - 2-250G packs cream cheese; ½ c sugar; 2tsp fresh lime juice; 1 tsp ginger, grated
TOPPING -1 ½ c sour cream; 5 Tbsp sugar; 2 tsp crystallized ginger cut into slivers
Combine graham wafer crumbs, sugar and melted butter in a bowl. Press the crumbs into a 9 inch springform pan. Prebake crust in 350* oven for 3-10 minutes. Combine cream cheese, sugar, lime juice and ginger in food processor. Process until well mixed. Add eggs and process 10 seconds more. Pour filling into cooled crust and bake for 20 –25 minutes. To prepare topping, mix sour cream, sugar and the crystallized ginger together. Spread over filling. Turn off oven and return the cake to the oven for 10 minutes. Remove and chill before serving.
For the total ginger experience, you can substitute ginger snap cookie crumbs for the graham wafers.