Ginger Cheesecake Bars - unsalted butter

Method

• Preheat oven to 350F.
• Coat a 9 by 13-inch rimmed baking pan with cooking spray.
• Place gingersnaps in a food processor; pulse to a powder.
• Transfer to a small bowl, and stir in butter until well combined.
• Press gingersnap mixture evenly into bottom of prepared baking pan.
• Bake crust until firm, about 12 minutes.
• Let cool completely.
• Meanwhile, put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until smooth and softened.
• Mix in sugar, egg, egg yolk, sour cream, and vanilla until well combined.
• Mix in candied ginger.
• Pour the cream cheese mixture onto crust, and spread evenly with a rubber spatula.
• Bake, rotating pan halfway through, until filling has puffed and feels slightly firm to the touch (do not let brown), 20 to 25 minutes.
• Let cool completely on a wire rack.
• Refrigerate, covered with plastic wrap, until set, about 1 hour.
• Cut into bars.
• Bars can be refrigerated in single layers in airtight containers up to 2 days.