1 1/4 c Gingersnap cookie crumbs
-(about 20 snaps)
1 c Plus 2 tablespoons sugar,
-divided
1 t Ground ginger
1/4 c Unsalted butter or
-margarine, melted (1/2
-stick)
24 oz Cream cheese, at room
-temperature (3 packages)
1 c Shredded sharp Cheddar
-cheese (4 ounces)
5 lg Eggs, at room temperature
1/4 c Non-alcoholic beer
1/4 c 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.