1 1/4 cup Gingersnap cookie crumbs (about 20 snaps)
1 cup Plus 2 tablespoons sugar, divided
1 tsp Ground ginger
1/4 cup Unsalted butter or margarine, melted (1/2 stick)
24 oz Cream cheese, at room temperature (3 packages)
1 cup Shredded sharp Cheddar cheese (4 ounces)
5 large Eggs, at room temperature
1/4 cup Non-alcoholic beer
1/4 cup Heavy cream
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Preheat the oven to 300F. Lightly butter the bottom only of a 9-inch spring form pan with removable side.
In a medium-size bowl, combine the cookie crumbs, 2 tablespoons of the sugar, the ginger, and butter. Press firmly into the bottom of the prepared pan. Chill while making the filling.
In a large bowl with an electric mixer at medium speed, beat both cheeses just until smooth. Gradually add the remaining 1 cup of sugar, beating just until light and fluffy. Add the eggs, one at a time, beating just until each is combined. At low speed, beat in the beer and heavy cream. Pour into the prepared pan.
Bake for 1 1/2 hours or until the center is set and the top is lightly golden, but do not brown.
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.
Remove the cake to a wire rack and cool completely.
Chill for several hours or overnight.
Makes 16 servings
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