CRUST:

1 1/4 cups graham cracker crumbs
1 1/2 tbsp. ground ginger
1/4 cup brown sugar
1/4 cup (1/2 stick) melted butter
2 tbsp. chopped crystalized/candied ginger

In a medium bowl, mix all ingredients together, and then press into bottom of springform pan. Bake for 12 minutes at 350°F.

CHEESECAKE BATTER:

2 (8 oz. ea.) pkgs. cream cheese, softened
4 eggs
2 tsp. vanilla
1/4 cup Jack Daniels whiskey
1 cup white sugar

Whip cream cheese using electric mixer. Slowly add in sugar. Once cream cheese and sugar are whipped, add in 1 egg at a time, making sure to fully incorporate. Add vanilla and Jack Daniels whiskey, and mix in evenly. Pour on top of baked crust, and bake at 350°F for about 40 to 45 minutes, or until cheesecake is set and shakes only slightly if moved. Let cool.

GLAZE:

2 tbsp. butter, melted
1/2 cup confectioners' sugar
1/4 cup Jack Daniels whiskey
1/2 tsp. vanilla

Whisk confectioners' sugar, Jack Daniels whiskey, and vanilla into melted butter in a medium bowl. Pour over top of cooled cheesecake.

Sprinkle top of glazed cheesecake with extra crystallized/candied ginger, if desired.

Submitted by: Rachel Beauvais