Categories: Desserts 
      Yield: 14 servings 
  
           Crust: 
           Vegetable cooking spray 
      1 c  Fine gingersnap crumbs 
      1 tb Powdered sugar 
      4 tb Melted margarine 
           Cheesecake: 
      2 lb Light cream cheese, room 
           Temperature 
    1/2 c  Light sour cream 
  1 1/4 c  Granulated sugar 
      3 lg Eggs 
      2 tb Grated fresh gingerroot 
      2 tb Chopped candied ginger 
      1 ts Finely grated orange peel 
  
  1. To prepare the crust: Spray a 9-inch springform pan with vegetable 
  cooking spray.  With a fork, stir together the gingersnap crumbs, powdered 
  sugar and margarine.  Press into the bottom of the pan.  Bake in a 
  preheated 350-degree oven 5 minutes.  Remove from the oven and cool. 
  Reduce oven temperature to 325 degrees. 
  2. To prepare the cheesecake: In a food processor or with an electric 
  mixer combine half of the cream cheese with the sour cream, sugar and 
  eggs, blending until smooth.  Add the remaining cream cheese in small 
  pieces, blending until smooth.  Mix in the gingerroot, candied ginger and 
  orange peel. 
  3. Scrape the batter into the prepared crust.  Bake 1 hour 10 minutes. 
  The center of the cheesecake will still have a little shine.  Remove from 
  the oven and cool on a rack.  Cover and refrigerate at least 6 hours. 
  4. Run a knife around the edge of the pan and remove the sides of the 
  pan.  When cutting the cheesecake, wipe the blade between each cut.