Lemon Cheesecake with Gingersnap Crust

Ingredients

• ¼ teaspoon salt
• 5 8-ounce packages cream cheese
• 6 tablespoons unsalted butter
• Lemon leaves or twists
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely grated lemon peel
• 3 cups sour cream
• + 3 more ingredients
• • 7 large eggs
  • 2 cups sugar
  • 2 cups gingersnap cookies

Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F. Stack...

View full recipe at Epicurious