Lemon-Ginger Cheesecake

1¼ cups gingersnap cookie crumbs (see note)

½ cup sugar

½ cup butter, melted

Filling

3 packages (3 ounces each) cream cheese

2 tablespoons butter

½ cup sugar

1 egg

2 tablespoons all-purpose flour

½ cup milk

¼ cup fresh lemon juice

2 tablespoons lemon zest (optional)

Heat oven to 350 degrees.

Combine gingersnap crumbs with sugar and butter. Remove ¼ cup of mixture and reserve for topping. With the melted butter, coat a 9-inch pie pan. Press 1 cup of crumbs on bottom and sides of pan. Chill until set.

For filling, beat the cream cheese and butter. Add sugar and egg, mix well. Blend in flour, milk, lemon juice and zest; pour into crust. Sprinkle with reserved crumbs and bake 35 minutes or until set. Chill.

Serves 10-12.

Cook's note: Substitute graham cracker crumbs for half the gingersnap crumbs; it will be easier to slice.

@Recipe nutrition:Nutrition values per serving: 300 calories, 16 g fat (10 g saturated), 36 g carbohydrates, 1 g fiber, 5 g protein, 60 mg cholesterol, 190 mg sodium.