-----CRUST----- 2 c Ground pecans

2 tb Brown sugar

1 t Ground ginger

1 lg Egg white beaten till frothy

1 t Lemon zest finely grated

-----FILLING----- 2 lb Cream cheese, room temp

3/4 c Granulated white sugar

4 lg Eggs lightly beaten

1/2 c Heavy cream

1 t Vanilla extract

8 oz Ginger preserves

2 ts Ground ginger

1 tb Fresh ginger (finely grated)

Minced candied ginger -for garnish

Crust: Mix nuts with brown sugar , egg white, ginger and lemon rind until mixture is just bound together. Press into bottom and sides of 9 inch springform pan. Filling: Beat cream cheese and sugar together until smooth and light. Add eggs, cream, vanilla, ginger preserves, ground ginger, and fresh ginger. Mix thoroughly and pour into prepared nut crust. Bake at 300