Ginger Streusel-Topped Cheesecake

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This is perfect for fall. An easy dressed up cheesecake topped with chunks of gingersnap streusel. Scoop it up from the oven into dessert  bowls.



 You will need:
1 cup gingersnaps, coarsely crushed
1/2 cup butter, softened
1/2 cup sugar
1/2 cup all-purpose flour
OPTIONAL: 1 T. crystallized ginger, finely choppped
30-oz. frozen NEW YORK-syle cheesecake

Combine first 5 ingredients, mixing well with a spoon. Sprinkle streusel over top of frozen cheesecake.  Bake at 425 degrees for 16 to 19 minutes, or until streusel is golden. Scoop into serving bowls.
Serves 8

Note: The topping is made from Gingersnap cookies that will re-harden upon refrigeration.

 For those who do not like this topping you could heat the topping in a baking pan and then place in the dishes of those who would like to have this.

I like the topping but not the cookies by themselves.

NEW YORK -STYLE CHEESECAKE is always good choice for dessert with any topping or alone.
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