Cheddar & Beer Cheesecake
Yield: 16 Servings

1 1/4 cups gingersnap cookie crumbs -(about 20; snaps)
1 cup plus 2 tablespoons sugar, -divided
1 ts ground ginger
1/4 cup unsalted butter or -margarine, melted (1/2 st
24 oz cream cheese, at room -temperature (; 3 packages)
1 cup shredded sharp cheddar -cheese (4 ounces)
5 large eggs, at room temperature
1/4 cup non-alcoholic beer
1/4 cup heavy cream

Preheat the oven to 300F. 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 1 1/2 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. Makes 16 servings.