Gingersnap Cherry Cheesecake
3 cups ground gingersnap cookies
½ cup unsalted butter, melted
3 8-ounce bars cream cheese at room temperature
1 ¼ cups sugar
2 large eggs
2 cups sour cream
2 teaspoons vanilla
½ cup cherry preserves
Heat oven to 350 degrees. In a medium bowl, combine the ground ginger snaps and butter. Using a straight sided dry measuring cup, press the mixture into the bottom and 2 inches up the side of a 9-inch spring form pan.
Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat in the eggs, one at a time. Beat in ½ cup of the sour cream and 1 teaspoon of the vanilla.
Pour the mixture into the crust and bake until just set, 40 to 45 minutes (I ended up baking mine well over an hour. Bake until slightly brown and top starts to crack).
Meanwhile, in a small bowl combine the remaining 1 ½ cups of sour cream, ¼ cup of sugar, 1 teaspoon of vanilla. Spread over the hot cheesecake and bake until set, 3 to 5 minutes (again, I ended up baking mine an additional 20 minutes). Let cool in the pan, then refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake before unmolding.
Spread the preserves over the cheesecake before serving.