The only thing I like better than chocolate is cheesecake. To make it extra special, decorate with cherry jam . . add a gingersnap crust . . . and lemon zest influenced filling . . .
First, the crust. Place 16 medium sized gingersnaps in a plastic bag and crush with a rolling pin.
Pour crumbs into a bowl.
Add 2 tablespoons of sugar and 1/2 stick melted butter.
Mix well and press into 9 inch cheesecake pan.
Beat 3 packages (8 oz each) of cream cheese.
Add 1 1/3 cups of sugar. Beat until all is incorporated.
Blend 1 teaspoon grated lemon peel and 4 large eggs. (or 8 bantam eggs).
Beat in 1 teaspoon salt,
1 tablespoon vanilla,
And 1/4 cup cream. You can leave out the cream if you want. It makes the cake slightly less dense when it’s added . . .
Mix cream in well, then pour into pan.
Soften 1 cup of cherry jam by warming gently.
Drop by spoonfuls onto top of cheesecake.
Then swirl with a spatula. Bake at 325 degrees for 60 minutes or until mostly set — very center can jiggle just a bit.
Cool. Serve and be delighted!