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.