I am baking Lemon-Ginger Cheesecake Bars to take to my mom's for Easter. They are cooling now... I've never baked a cheesecake and don't have a springform pan, so I thought cheesecake bars might be a better starting point. Plus, these are a little lower in fat than the usual cheesecake. Whoever thought to use crushed gingersnaps as a crust is brilliant!

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teenytinypress

January 2010

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