Crust:
Vegetable cooking spray
1 c  Fine gingersnap crumbs
1 tb Powdered sugar
4 tb Melted margarine
Cheesecake:
2 lb Light cream cheese, room
Temperature
1/2 c  Light sour cream
1 1/4 c  Granulated sugar
3 lg Eggs
2 tb Grated fresh gingerroot
2 tb Chopped candied ginger
1 ts Finely grated orange peel

1. To prepare the crust: Spray a 9-inch springform pan with vegetable
cooking spray. With a fork, stir together the gingersnap crumbs, powdered
sugar and margarine. Press into the bottom of the pan. Bake in a preheated
350-degree oven 5 minutes. Remove from the oven and cool. Reduce oven
temperature to 325 degrees. 2. To prepare the cheesecake: In a food
processor or with an electric mixer combine half of the cream cheese with
the sour cream, sugar and eggs, blending until smooth. Add the remaining
cream cheese in small pieces, blending until smooth. Mix in the gingerroot,
candied ginger and orange peel. 3. Scrape the batter into the prepared
crust. Bake 1 hour 10 minutes. The center of the cheesecake will still
have a little shine. Remove from the oven and cool on a rack. Cover and
refrigerate at least 6 hours. 4. Run a knife around the edge of the pan and
remove the sides of the pan. When cutting the cheesecake, wipe the blade
between each cut.