Cheddar and Beer Cheesecake

Ingredients

• 1¼ cup gingersnap cookie crumbs (about 20 snaps)
• 1 cup plus 2 tablespoons sugar divided
• 1 tsp ground ginger
• ¼ cup unsalted butter or margarine, melted (½ stick)
• 24 oz cream cheese, at room temperature (3 packages)
• 1 cup shredded sharp cheddar cheese (4 ounces)
• 5 large eggs, at room temperature
• ¼ cup non-alcoholic beer
• ¼ cup heavy cream

Directions

1. Preheat the oven to 300°F.
2. Lightly butter the bottom only of a 9-inch spring form pan with removable side.
3. In a medium-size bowl, combine the cookie crumbs, 2 tablespoons of the sugar, the ginger, and butter.
4. Press firmly into the bottom of the prepared pan.
5. Chill while making the filling.
6. In a large bowl with an electric mixer at medium speed, beat both cheeses just until smooth.
7. Gradually add the remaining 1 cup of sugar, beating just until light and fluffy.
8. Add the eggs, one at a time, beating just until each is combined.
9. At low speed, beat in the beer and heavy cream.
10. Pour into the prepared pan.
11. Bake for 1½ hours or until the center is set and the top is lightly golden, but do not brown.
12. 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.
13. Remove the cake to a wire rack and cool completely.
14. Chill for several hours or overnight.