6 tablespoons unsalted butter, softened
1 ½ cups ginger snaps, finely ground
¼ cup granulated sugar
4 8-ounce packages cream cheese, room temperature
½ cup heavy cream
1 ½ cups granulated sugar
4 large eggs, lightly beaten
zest of 1 lemon
1 teaspoon pure vanilla extract
Preheat oven to 325 degrees. Butter an 8 inch round spring form pan. In a medium bowl, mix all crust ingredients and press firmly into the bottom of a spring form pan and up the sides by 1 inch or so; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, cream, and sugar until smooth. Add eggs one at a time, and beat until incorporated. Mix in zest and vanilla.
Pour into prepared spring form pan. Wrap foil around bottom of spring form pan tightly so that no water can get into the pan. Set the spring form pan inside a larger pan and fill the larger pan with water, about 2/3 of the way up. Bake for 2 hours or until firm. Remove from oven and cool. Refrigerate for at least 5 hours or overnight. Remove from pan and plate. Serve with your choice of toppings.