Yield: Yields one 10-inch cheesecake.
Servings: sixteen to twenty.
I use gingersnaps from the store because their crunchiness makes them ideal for grinding to a fine crumb.
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Make Ahead Tips
To Store: Cover the cake loosely with plastic and refrigerate. It’s best if eaten within a day or two, as the crust will soften.
Serve with a sprinkle of candied nuts—pecans would be great.
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