Orange-Ginger Cheesecake

Gingersnap cookie crumbs make a great-tasting base for this orange and cream cheese sensation!

Makes 16 servings

2 cups gingersnap cookie crumbs (32 cookies)
1/4 cup butter or margarine, melted
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 cup sour cream
1 tablespoon grated orange peel
4 eggs
1/2 cup sour cream
2 tablespoons sugar
2 cups sliced fresh fruit

1. Heat oven to 325 degrees F. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9 x 3 inches.

2. Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust.

3. Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.

4. Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.

Nutrition Information: 1 Serving: Calories 370 (Calories from Fat 250 ); Total Fat 28 g (Saturated Fat 16 g); Cholesterol 125 mg; Sodium 300 mg; Total Carbohydrate 24 g (Dietary Fiber 1 g); Protein 7 g

Percent Daily Value*: Vitamin A 22 %; Vitamin C 8 %; Calcium 6 %; Iron 6 %

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved