RECIPE 57/56 IS THAT POSSIBLE? CRYSTALLIZED GINGER CHEESECAKE

A little overkill?   Is this what they mean by 110% effort?  I actually just don't know where to place this recipe, another new taste experience.
Even though the crystallized ginger is touted to be spicy, in this recipe, it is balanced by the ingredients. According to my friend from Honduras:   "SABE RICO, BIEN HECHO, SUAVE Y EL PICANTE DEL RAIZ NO TIENE MUCHA INFLUENCIA SOBRE EL POSTRE, ES DELICIOSO" and everyone else agreed.  I too, was pleasant surprised because I had used Neufchatel and fat free sour cream instead of the real stuff.  I used organic free range eggs.    I am not a cheese cake fan but this was a great summer treat.   I would do it again and if I could find more to decorate the center, like a fruit that wouldn't bleed into the sour cream, I would add that too.   This is a 5 star recipe.

I loved this, as did everyone else.  Even the people with
the most limited palate were delighted with the taste, you
know who you are and thank you for the "feed"back. (:

CRYSTALLIZED GINGER CHEESECAKE
INGREDIENTS FOR
CRUST:  Mix together 2 cups graham cracker crumbs and 1/3 cup melted butter.
AND FILLING:
2 packages 8 ounces each of Neufchatel Cream Cheese softened (microwave 1 minute to soften)
1/2 cup sugar
2 room temp eggs (place in bowl of warm water for 10 minutes
One 4 to 5 inch piece peeled fresh gingerroot
1 tsp DOUBLE STRENGTH VANILLA
1/3 cup fat free sour cream
1/3 cup crystallized ginger thinly sliced (spicy and sweet)

DIRECTIONS:
1.  Preheat oven to 325.  Combine crust ingredients and press crumb mixture onto bottom and halfway up sides of Springform Pan.  Refrigerate crust while preparing filling.

2.  Combine cream cheese and sugar and beat at medium speed for 1 minute or until well blended.  Add eggs; mix at low speed for 2 minutes, occasionally scraping sides of bowl.  Cut gingerroot into 1 inch pieces.  and press juices from pieces into batter bowl, using a garlic press.  Add vanilla; and mix until well blended.

3.  Pour filling over crust, spreading to edges.  Bake 33 to 36 minutes or until center appears nearly set so the center inch jiggles because it will fully set when cooling, do not over bake, i.e. pick the lesser setting for baking and check it.  Remove from oven and immediately run releasing tool around edges.  Gently spoon sour cream over filling to edges, cool completely.

4.  Chill for at least 4 hours after loosely covering.  Release collar before serving, garnish top with crystallized ginger.  To server dip knife in hot water before cutting slices.

CALORIES:  less than 340 if you use Neufchatel and fat free Sour Cream.  12 servings.  Prep time is 20 minutes but actually you need 7 hours.  So don't plan to have it the same day you make it, unless you .....start.....really..........earlye it the morning.  Way hey and up she rises, way hey and up she rises, way hey and up she rises....earlye in the morning.....Put him in the long boat til he's sober...........Whoops maybe this song is not related to ginger cheesecake, unless long boatmen eat exotic foods like sweet peppery crystallized ginger.   Well never having met a long boatman...never having tasted crystallized sugar before this recipe...only having sung about the proverbial boatmen means I may not know if there is a connection....and maybe there is.   If you know....and can let me know...I will award you a free Latte at the Fargo Foodie's Island near the Red River.