1-1/2 cups crushed gingersnaps
1/4 cup melted butter
4 packages (8 oz. each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
- Preheat oven to 325°F.
- Mix cookie crumbs and butter; press onto bottom of 9-inch spring-form pan.
- Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- BAKE 50 minutes or until centre is almost set. Run a knife around the rim of pan to loosen the cake but allow to cool in the fridge for four hours before removing rim.