My father loved cheesecake. He has been gone almost 15 years, but the grandson he never met carries on the tradition. He is our cheesecake fanatic!
- 12 ounces gingersnap cookies
- ¼ cup plus 2 tablespoons butter, melted
- pinch salt
- 1½ pounds cream cheese
- 1 cup sugar
- 2 lemons, zest and juice(about ¼ cup juice)
- 4 large eggs
- 1 teaspoon vanilla
Grind cookies in food processor. Combine cookie crumbs, butter, and salt. Press into a 9" springform pan. Bake at 350° for 15 minutes.
Beat cream cheese and sugar until smooth. Add juice, zest and vanilla. Mix well. Add eggs one at a time, beating well after each addition. Pour filling into prepared crust. Bake at 350° for 60-70 minutes.