-----CRUST-----
   2       c            Ground pecans
   2       tb           Brown sugar
   1       t            Ground ginger
   1       lg           Egg white beaten till frothy
   1       t            Lemon zest finely grated
                        -----FILLING-----
   2       lb           Cream cheese, room temp
     3/4   c            Granulated white sugar
   4       lg           Eggs lightly beaten
     1/2   c            Heavy cream
   1       t            Vanilla extract
   8       oz           Ginger preserves
   2       ts           Ground ginger
   1       tb           Fresh ginger (finely grated)
                        Minced candied ginger
                        -for garnish
  Crust: Mix nuts with brown sugar , egg white, ginger
  and lemon rind until mixture is just bound together.
  Press into bottom and sides of 9 inch springform pan.
  Filling: Beat cream cheese and sugar together until
  smooth and light. Add eggs, cream, vanilla, ginger
  preserves, ground ginger, and fresh ginger. Mix
  thoroughly and pour into prepared nut crust. Bake at
  300 B0 for 1 hour and 40
  minutes. Cool 1 hour in turned off oven or overnight.
  Cool completely before
  chilling in refridgerator. If serving at home, remove
  springform band from from pan and place on serving
  tray or dish. Garnish with candied ginger.
  This needs one day to mellow! Serve in very thin
  wedges..very rich. Would be
  delightful served with fresh sliced ripe juicy peaches
  alongside.