Thanksgiving is fast arriving and this would be a great way to show your family just how thankful you all are. It is truly delightful. If you are having a ‘heavy’ meal, then simply sit around the table, talking and enjoying each other for a short while THEN have it.

 

• 1  1/2 cups crushed ginger snaps
• 4 tbsp. melted butter
• 1 tbsp. sugar
• 1 tsp. cinnamon
• 3 pkg. cream cheese (not light), softened
• 3/4 cup sugar
• 1 tbsp. flour
• 1  1/2 tsp. vanilla
• 3 large eggs
• 1 large egg yolk
• 1/4 cup milk
• 1  1/2 cup whipping cream
• 2 tbsp. finely chopped crystallized ginger.

Preheat oven to 375 degrees. In a 9 inch springform pan, mix the crumbs, butter, sugar and cinnamon. With a closed fist, firmly press the crumbs up the sides and bottom.  Save 1/4 cup for later. Bake for 10 minutes and cool on a rack.

Turn temperature down to 300 degrees. In mixing bowl, with a medium speed, beat the cream cheese and sugar until light and fluffy. Add the flour and vanilla until well combined.

Reduce speed to low and add the eggs, one at a time, mixing each one well. Add the milk until JUST blended.

Pour into the prepared crust. Bake for 50-60 minutes until set but just slightly wiggly in the center. It should be a pale gold at the  edge.

Cool completely and sprinkle the remaining crumbs on top.

Serve with a large dollop of whipped cream with added finely chopped crystallized ginger.

All you need here is a glass of ice wine, properly chilled.

Voila! Damn you did it again.