Chocolate-Covered Ginger Cheesecake

Chocolate Crumb Crust and chocolate glaze surround the ginger filling that makes this a "hot" and spicy cheesecake. Check to see that your ground ginger is fresh before using it. If it doesn't smell strong, buy a new container.

Chocolate Crumb Crust
2 cups chocolate wafer cookie crumbs (about 40 wafers)
6 tablespoons unsalted butter, melted (3/4 stick)

Preheat oven to 350 degrees F. Mix cookie crumbs and melted butter, combining well. Press crumb mixture evenly over bottom and 1 inch up side of 9-inch springform pan. Bake 6 minutes.

Filling
32 ounces cream cheese, softened
1 1/4 cups granulated sugar
2 tablespoons all-purpose flour
4 eggs (at room temperature)
2 teaspoons vanilla extract
1 tablespoon ground ginger
1 teaspoon ground cinnamon
3 tablespoons whipping cream

Mix cream cheese in large bowl of electric mixer on low speed until smooth. Add sugar and mix until smooth. Mix in flour. Add eggs, 2 at a time, mixing until batter is smooth. Mix in vanilla extract, ginger, cinnamon and cream. Pour batter into prepared pan.

Place cheesecake in large baking pan with at least 2-inch high sides. Place in oven. Pour hot water in large pan to reach 1 inch up sides of springform pan. Bake about 1 hour, until top looks firm when given a gentle shake.

Remove from water bath. Cover with paper towels; cool thoroughly, about 2 hours. Cheesecake should feel cool to the touch. Cover with plastic wrap.

Chill thoroughly in refrigerator, at least 6 hours or overnight.

Glaze
1/3 cup whipping cream
2 tablespoons soft unsalted butter (1/4 stick)
2 tablespoons light corn syrup
6 ounces semisweet chocolate, chopped
1/4 cup coarsely chopped crystallized ginger

Place cream, butter and corn syrup in medium saucepan and heat over medium-low heat until cream is hot and butter is melted. Do not let mixture boil. Remove from heat. Add chopped chocolate and let soften in hot cream mixture about 30 seconds. Stir mixture until smooth and all chocolate is melted. Let glaze cool and thicken slightly.

Pour glaze evenly over top of cold cheesecake. Refrigerate until glaze is firm. Use small sharp knife to loosen sides of cheesecake from springform pan and remove sides. Sprinkle chopped crystallized ginger over center of cheesecake.

Store in refrigerator up to 7 days. Serve at room temperature.