Cheddar and Beer Cheesecake

== Ingredients ==
* 1¼ cup gingersnap cookie crumbs (about 20 snaps)
* 1 cup plus 2 tablespoons sugar divided
* 1 tsp ground ginger
* ¼ cup unsalted butter or margarine, melted (½ stick)
* 24 oz cream cheese, at room temperature (3 packages)
* 1 cup shredded sharp cheddar cheese (4 ounces)
* 5 large eggs, at room temperature
* ¼ cup non-alcoholic beer
* ¼ cup heavy cream
== Directions ==
# Preheat the oven to 300°F.
# Lightly butter the bottom only of a 9-inch spring form pan with removable side.
# In a medium-size bowl, combine the cookie crumbs, 2 tablespoons of the sugar, the ginger, and butter.
# Press firmly into the bottom of the prepared pan.
# Chill while making the filling.
# In a large bowl with an electric mixer at medium speed, beat both cheeses just until smooth.
# Gradually add the remaining 1 cup of sugar, beating just until light and fluffy.
# Add the eggs, one at a time, beating just until each is combined.
# At low speed, beat in the beer and heavy cream.
# Pour into the prepared pan.
# Bake for 1½ hours or until the center is set and the top is lightly golden, but do not brown.
# Turn off the oven and place a wooden spoon in the door to hold it slightly ajar; let the cake sit in the oven for 30 minutes.
# Remove the cake to a wire rack and cool completely.
# Chill for several hours or overnight.
Category:Cheesecake Recipes
Category:Gingersnap crumb Recipes
Category:Cheddar Recipes
Category:Egg Recipes
Category:Heavy cream Recipes
Category:Cream cheese Recipes
Category:Heavy cream Recipes
Category:Recipes using beer