1 1/2 c. gingersnap crumbs (30 cookies)
1/4 c. unsalted butter, melted
3 pkg. (8 oz.) cream cheese, room temperature
2/3 c. plus 2 tbsp. sugar
4 eggs, room temperature
1 tsp. ground ginger
1/2 tsp. ground cinnamon
Pinch ground cloves
1/4 c. minced stem ginger in syrup
1 tsp. vanilla extract
1 pt. sour cream

1. Mix crumbs and butter in small bowl with fingers. Reserve 1/4 cup crumb mixture for topping; press remaining mixture on bottom and 1/4 inch up sides of 10 inch springform pan; refrigerate until ready to use.

2. Heat oven to 350 degrees.

3. Beat cream cheese in large bowl until light and fluffy. Add 2/3 cup sugar, the eggs, ground ginger, cinnamon and cloves; beat until smooth and well blended. Stir in stem ginger and vanilla. Pour into prepared pan and bake until set, 30 minutes. Remove to wire rack; let cool 20 minutes. Keep the oven on.

4. Mix sour cream and remaining 2 tablespoons sugar in small bowl and spread evenly over cake. Bake 10 minutes. Let cool completely on wire rack to room temperature.

5. Remove cake from pan. Sprinkle reserved crumb mixture around edge and over top of cake. Cover lightly with plastic wrap and refrigerate until cold, at least 2 hours (see tip). Let stand at room temperature 20 minutes before serving.

Tip: Cheesecake can be made up to 1 day in advance; cover lightly with plastic wrap and store in refrigerator.