1 c. graham cracker crumbs
1/2 tsp. ground ginger
1 c. plus 6 tbsp. sugar
4 tbsp. unsalted butter, melted
2 lbs. cream cheese, at room temp.
1 1/2 tsp. finely grated lemon zest
2 tsp. pure vanilla extract
4 eggs, at room temp.
1 pt. sour cream, at room temp.
1/2 c. strawberry jelly
1 tsp. arrowroot
2 pts. strawberries

Preheat oven to 300 degrees. Butter a 10 x 2 1/2 inch springform pan. In a small bowl, mix together the graham cracker crumbs, ginger, and 1/4 cup of the sugar. Stir in the melted butter. Transfer the crumbs to the prepared pan and press them into the base in an even layer. Refrigerate the crumb crust for 30 minutes.

IN a large bowl, combine the cream cheese, lemon zest, vanilla, and the remaining 1 cup plus 2 tablespoons of sugar. Beat by hand or at a low speed in a standing mixer until creamy and smooth. Add the eggs, one at a time, beating just until thoroughly blended. Stir in the sour cream.

Pour the cheesecake batter into the prepared pan and place on a cookie sheet. Bake in the middle of the oven for 1 1/4 hours. Turn the oven off and prop the door open a few inches. Let the cake rest in the oven for 1 hour. Transfer the cake to a rack and let cool to room temperature. Then cover the cake with plastic wrap and refrigerate overnight.

In a small saucepan, whisk the strawberry jelly with the arrowroot until blended. Bring to a boil over moderate heat, stirring constantly. Remove from the heat and let cool, stirring occasionally to prevent a skin from forming.

Brush surface of the cheesecake with a thin layer of the glaze. Trim bases of the strawberries. Set berries on the cake, points up. (Begin at outer ring of cake and work towards the middle.) Brush berries with remaining glaze. Refrigerate for 20 minutes to set the glaze. Serve cold or at room temperature.