Time 1h35m Yield 12 serving(s) Number Of Ingredients 14 Steps:
Crust-in a bowl, mix cookie crumbs and butter; press into the bottom of a 9-inch greased springform pan and freeze. Filling-in a large mixer bowl, beat cream cheese and sour cream on med-high for 3 minutes. Mix in flour, brown sugar, and honey until well blended, about 2 minutes. Add eggs, one at a time, beating after each addition. Add candied ginger, ground ginger, and cinnamon. Pour batter over crust. Bake in a preheated 350° oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving. Pipe whipped cream around border of cheesecake; sprinkle with ground ginger and cinnamon.
Time 11m Yield 1 cup Number Of Ingredients 3 Steps:
Pour the honey into a small saucepan and add the ginger and other spices/flavorings if using. Over medium low heat, bring the honey to a slow and low simmer. Don’t get it too hot or it will not have the right consistency. Watching the honey carefully, allow the flavors to infuse for 5-10 minutes, stirring frequently. Remove the honey from the heat and allow it to cool. Transfer to a container for storage and allow it to sit for about 5 days before using. (You can try using it sooner but the flavor may not be fully infused) The honey will keep for approximately 2 weeks after the 5 day waiting period.
