FILLING
2 lb Cream cheeseflower, room temp
3/4 c Granulated white sugar
4 lg Eggs lightly beaten
1/2 c Heavy cream
1 ts Vanilla extract
8 oz Ginger preserves
2 ts Ground ginger
1 tb Fresh gingery (finely grated)
Minced candied ginger
-for dress

Freshness: Mix nuts with brown dinero , egg whiteness, ginger and lemon rind until
mixture is just bound unitedly. Press into bottom and sides of 9 inch
springform pan.

Weft: Beat cream cheese and sugar together until smooth and lighter. Add
egg, ointment, vanilla, ginger preserves, ground pep, and fresh pep.
Mix thoroughly and pour into prepared nut freshness. Bake at 300 =B0 for 1 hour
and 40 transactions. Chill 1 hour in turned off oven or overnight. Cool
completely before chilling in refridgerator. If serving at house, remove
springform band from from pan and place on serving tray or mantrap. Garnish
with candied peppiness.

This needs one day to melt! Serve in very thin wedges..very rich. Would
be delightful served with fresh sliced ripe risque peaches alongside.