White Chocolate Ginger Cheesecake

CRUST: (If you must)
13 oz. gingersnaps
2 Tbs. sugar
1 tsp. ground ginger
3 1/2 oz. unsalted butter, melted and cooled

FILLING:
1 lb. white chocolate
32 oz. cream cheese
1/4 cup sugar
4 lg. eggs, room temp
1 lg. egg yolk, room temp
1 Tbs. vanilla
1 tsp. ground ginger
1 cup crystallized ginger, minced (chop with chef's knife with sugar so it doesn't stick. Avoid Cuisinart.

Preheat 325°F. oven.
9-inch springform, buttered, wrapped in foil.

Combine all crust ingredients in food processor, pulse until ground. Press into bottom of pan and up the sides if you can't control yourself.

Melt chocolate. Beat cheese until fluffy, add egg one at a time. Beat in vanilla, ground ginger and then white chocolate. Fold in crystallized ginger.

Bake in water bath until done. Chill overnight.

Source of recipe: Mean Chef