1/2 bag ginger snaps
1 stick melted butter
1/4 C sugar
Crush ginger snaps with a rolling pin, add melted butter and sugar. Mix well then put into base of container, going a little up the sides too.
Filling:
2 x 8oz packages cream cheese (room temperature *very important that it's soft, not firm)
8 oz sour cream
2 eggs
2 Tbl melted butter
1 Tbl cornstarch
1 C sugar
1 tsp vanilla
rind of 1 lemon finely grated
Juice of 1 lemon
Mix all above ingredients together well until smooth and creamy.
Pour filling over cookie base. In another larger container (a roasting pan works well) put about 2 inches of water. This is a water bath for your cheesecake which will help prevent it from cracking. Put your container with cheesecake into the water bath. If you are making your cheesecake in a springform pan, cover the outside of springform pan with foil so the water doesn't seep into it.
Bake in oven at 325 F for one hour, or until it isn't jiggly anymore.
Put in fridge overnight or for a few hours to cool and for the flavors to meld.
Make a packet of lemon jello according to directions, but using just a little less water so it will be a bit firmer than usual. When the jello is cool but not set, pour over the cheesecake. Let set in fridge, then eat and enjoy.
