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Lemon Cheesecake with Gingersnap Crust
- 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)
Directions:View on Bon Appetit
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