Lemon Cheesecake with Gingersnap Crust Recipe | Epicurious.com
"Bake the cheesecake at least one day ahead so that it has enough time to chill...."
INGREDIENTS
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2 cups ground gingersnap cookies
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6 tablespoons (3/4 stick) unsalted butter, melted
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5 8-ounce packages cream cheese, room temperature
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2 cups sugar
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1/4 teaspoon salt
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7 large eggs
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3 cups (24 ounces) sour cream
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2 tablespoons (packed) finely grated lemon peel
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2 tablespoons fresh lemon juice
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Lemon leaves or twists (optional)
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