Cheddar and Beer Cheesecake

Ingredients

 * 1¼ cup gingersnap cookie crumbs (about 20 snaps)
 * 1 cup plus 2 tablespoons sugar divided
 * 1 tsp ground ginger
 * ¼ cup unsalted butter or margarine, melted (½ stick)
 * 24 oz cream cheese, at room temperature (3 packages)
 * 1 cup shredded sharp cheddar cheese (4 ounces)
 * 5 large eggs, at room temperature
 * ¼ cup non-alcoholic beer
 * ¼ cup heavy cream

Directions

 * 1) Preheat the oven to 300°F.
 * 2) Lightly butter the bottom only of a 9-inch spring form pan with removable side.
 * 3) In a medium-size bowl, combine the cookie crumbs, 2 tablespoons of the sugar, the ginger, and butter.
 * 4) Press firmly into the bottom of the prepared pan.
 * 5) Chill while making the filling.
 * 6) In a large bowl with an electric mixer at medium speed, beat both cheeses just until smooth.
 * 7) Gradually add the remaining 1 cup of sugar, beating just until light and fluffy.
 * 8) Add the eggs, one at a time, beating just until each is combined.
 * 9) At low speed, beat in the beer and heavy cream.
 * 10) Pour into the prepared pan.
 * 11) Bake for 1½ hours or until the center is set and the top is lightly golden, but do not brown.
 * 12) 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.
 * 13) Remove the cake to a wire rack and cool completely.
 * 14) Chill for several hours or overnight.