Black Berry Ginger Cheesecake
Pre heat oven to 350
Fill a casserole 13 x 9 baking pan 3/4 of the way full with water and place on lower rack of oven.
3 cups crushed ginger snap cookies
1 1/2 cups sugar
1 tsp vanilla extract
1 small lemon
1/2 c of orange juice
1 stick of butter - softened
1/2 tsp ground ginger
4 8 0z packages softened cream cheese
4 large eggs
3 pints of Blackberries
Crush the ginger snaps approx 60 ( 3 cups crushed is what you need) in a plastic bag with a rolling pin or pulse in a food processor, mix with softened butter and push into the bottom of one large (14") cake pan covering the bottom at about a 1/4 ' thickness and coming up the sides approx half way in height. Set aside
Mix cream cheese, 1 cup of sugar, vanilla , juice of lemon and ground ginger in kitchen aide or food processor until creamy and well blended, add one egg at a time incorperating each. Pour batter into prepared pan and bake for 1 hour.
while the cheesecake is baking , clean blackberries and mix 2 pints with the remainig 1/2 c of sugar and 1/2 cup of orange juice stir and smash berries over medium heat until a sauce is reduced to a syrup of blackberry liquid heaven. Cool in fridge.
After cheesecake and syrup are both well chilled pour syrup/ sauce in a pool in center and surround with fresh berrys. Enjoy !
If you choose to do individual servings as pictured this will make 8 small tart pan size cheesecakes , reduce baking time to 35 minutes.