FOR CRUST

Preheat oven to 350 degrees F.

Place the 30 gingersnaps into a food processer and blend until fine.

Add in the tbsp. of sugar and butter into the processer and combine.

Place mixture into a 9" springform pan and spread into the bottom and 1 1/2 inches up the sides.

FOR FILLING

In a large bowl beat and mix the cream cheese, both sugars and flour until smooth.

Mix in the 12 oz of Pommies Cider until fully combines.

Add in the eggs, candied and fresh ginger and stir.

Pour mixture on top of the crust.

Place extra cookies on top and place the cheesecake on a rimmed baking sheet.

Bake for 45-50 minutes until edges are puffed and the center is set.

Place the pan on a wired rack and cool the cake in pan for 15 minutes.

After 15 minutes has passed, loosen the sides of the cheesecake with a knife and cool for 30 more minutes.

Remove sides of pan and cool completely.

Cover the cheesecake and chill 3-4 hours before serving.

FOR CRANBERRY SAUCE

Heat cider, cranberries and sugar in a small saucepan.

Bring to a boil and stir until sugar has dissolved.

Reduce heat and gently boil until syrup-like (about 25 minutes).

Cool and spoon over cheesecake.

Thanks to Better Homes and Gardens for this fabulous dessert.