Ingredients

For the Gingersnap Crust:
3 teaspoons brown sugar
1 ½ cups crushed gingersnaps
6 tablespoons unsalted butter, melted

For the Cheesecakes:
2 (8-oz.) packages cream cheese, room temperature
1 cup sugar
2 eggs
1 cup sour cream
Zest from 4 small lemons (approximately 2 tablespoons)
½ teaspoon ground ginger
2 teaspoons poppy seeds

For the Ginger Whipped Cream Frosting:
1 cup heavy whipping cream
2/3 cup sugar
½ teaspoon ground ginger
Colored sugar (optional)
Gingersnap cookies (optional)

Directions

For the Gingersnap Crust:
Preheat oven to 350 F.
Mix all ingredients together in a small bowl until they begin to stick together.
Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
Bake for 10 minutes.

For the Cheesecakes:
Preheat oven to 325 F.
Mix cream cheese and sugar until integrated.
Mix in eggs, one at a time.
Mix in sour cream.
Add zest, ginger, and poppy seeds.
Spoon mixture over pre-baked crusts.
Bake for 30 minutes.
Remove cheesecakes from oven and allow to come to room temperature.
Place in the refrigerator to chill.

For the Ginger Whipped Cream Frosting:
1 cup heavy whipping cream
2/3 cup sugar
½ teaspoon ground ginger
Colored sugar (optional)
Gingersnap cookies (optional)

Recipe Courtesy of Stefani Pollack