Cheddar and Beer Cheesecake

Ingredients

 * 1 1/4 	cup 	Gingersnap cookie crumbs (about 20 snaps)
 * 1 	cup 	Plus 2 tablespoons Sugar divided
 * 1 	tsp 	ground ginger
 * 1/4 	cup 	unsalted butter or margarine, melted (1/2 stick)
 * 24 	oz 	cream cheese, at room temperature (3 packages)
 * 1 	cup 	Shredded sharp Cheddar Cheese (4 ounces)
 * 5 	large 	eggs, at room temperature
 * 1/4 	cup 	Non-alcoholic beer
 * 1/4 	cup 	heavy cream

Directions
Preheat the oven to 300 °F.

Lightly butter the bottom only of a 9-inch spring form pan with removable side.

In a medium-size bowl, combine the cookie crumbs, 2 tablespoons of the Sugar, the ginger, and butter.

Press firmly into the bottom of the prepared pan.

Chill while making the filling.

In a large bowl with an electric mixer at medium speed, beat both cheeses just until smooth.

Gradually add the remaining 1 cup of Sugar, beating just until light and fluffy.

Add the eggs, one at a time, beating just until each is combined.

At low speed, beat in the beer and heavy cream.

Pour into the prepared pan.

Bake for 1 1/2 hours or until the center is set and the top is lightly golden, but do not brown.

Turn off the oven and place a wooden spoon in the door to hold it slightly ajar; let the cake sit in the oven

for 30 minutes.

Remove the cake to a wire rack and cool completely.

Chill for several hours or overnight.