1 c. gingersnap crumbs
3 tbsp. butter, melted
3 pkg. (8 oz. each) cream cheese, softened
1 c. sugar
5 eggs
1/2 c. sour cream
5 med. fresh plums, coarsely pureed (1 1/2 c.)
1/2 tsp. ginger
1 tbsp. Grand Marnier or other orange liqueur
Zest from 1 orange

In small bowl, toss gingersnap crumbs with melted butter; press over bottom and sides of buttered 9 inch springform pan.

Beat cream cheese and 3/4 cup sugar until very smooth and creamy. Beat in 4 eggs, one at a time, beating well after each addition. In separate bowl, combine sour cream with plum puree. Mix in 1 egg and 1/4 cup sugar. Fold in ginger, liqueur and orange zest. Carefully fold plum mixture into cheese mixture, making swirl effect.

Bake in 350 degree oven 50-60 minutes or until center is firm when touched lightly and cheesecake begins to pull away from sides of pan. Cool on wire rack and serve well chilled. Yields 16 servings.