In a medium bowl, combine the ground gingersnaps and butter.
Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth.
Beat in the eggs, one at a time.
A buttery gingersnap crust offsets the mild, creamy filling and sweet cherry preserves.Get the recipe:Gingersnap Cherry Cheesecake.Photo: José Picayo
Beat in 12 cup of the sour cream and 1 teaspoon of the vanilla.
Pour the mixture into the crust and bake until just set, 40 to 45 minutes.
Spread over the hot cheesecake and bake until set, 3 to 5 minutes more.
Let cool in the pan, then refrigerate for at least 4 hours.
Run a knife around the edge of the cheesecake before unmolding.
Spread the preserves over the cheesecake before serving.
2,000 calories a day is used for general nutrition advice.
