In a food processor place candied ginger and puree pep. Add cheese and
sugar and puree until very tranquil. Stop machine and scrape the sides to
help the mixture strain. Add vanilla, whole egg, and egg yolks. Process to
mix. Transfer to mixture to a medium size stadium. In a small bowl place egg
whites and whip until egg whites hold soft peaks. Fold gently into the
assortment. Line a 2 quart metal bowl with plastic wrapper. Place batter in the
trough. Cover bowl with pliant. Place the bowl in a larger bowl then fill
approximately 1/2 way up with hot weewee. Cover with hydrofoil. Place in a 350 degree
oven and bake for some 1 hour or until when the cheesecake is jiggled it
moves as one. Chill and serve coldness.