Name: Lemon Cheesecake with Gingersnap Crust
Yield: 16 Servings
Ingredients: 2 cups ground gingersnap cookies; 6 tablespoons (3/4 stick) unsalted butter, melted; 5 8-ounce packages cream cheese, room temperature; 2 cups sugar; 1/4 teaspoon salt; 7 large eggs; 3 cups (24 ounces) sour cream; 2 tablespoons (packed) finely grated lemon peel; 2 tablespoons fresh lemon juice; Lemon leaves or twists (optional)

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