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For the gingersnap crust:

· 7 ounces (198g) crisp gingersnap cookies (or graham crackers)

· 4 tablespoons (57g) unsalted butter, melted

· 3 tablespoons sugar

· Pinch of kosher salt

For the cheesecake batter:

· 2 pounds cream cheese, softened

· 1 piece freeze-dried miracle berry

· 1 packed tablespoon lemon zest (from 1-2 fresh lemons)

· 4 large eggs

· 1 cup (227g) sour cream

· Pinch of kosher salt

· 1 cup sugar


Prepare the oven and baking sheet: Preheat the oven to 350°F. On a baking sheet place a sheet of aluminum foil large enough to wrap around the outside of the pan. Set it aside.

Make the crust:To make the crust, place the cookies into the bowl of a food processor and process until you get fine, even crumbs. Mix the cookie crumbs with the melted butter, sugar, and kosher.

Press the crust mixture into the bottom of a 10-inch pan in an even layer. You can either keep the crust layer only on the bottom or on the bottom and pressed up against the sides. Bake for 15 minutes. Remove from the oven and set on a cooling rack while you prepare the cheesecake filling.

Reduce the heat and create a steam bath: Turn the oven down to 325°F. Place a 9x13-inch baking dish on the lower rack of the oven and fill with boiling water; this will create a steamy environment for the cheesecake to bake.

Make the batter: In the bowl of a stand mixer (or using a mixing bowl and hand mixer) beat the cream cheese until smooth and creamy, scraping the sides of the bowl a few times so there are no lumps of firm cream cheese. Beat in the lemon zest and salt, and then scrape down the sides.

Beat in the eggs one at a time, mixing until each egg is combined and scraping down the sides and bottom of the bowl after each addition. Resist the urge to whip the mixture too much; just beat in each egg until mixed well.

Add the sour cream and spread the filling over the crust: On low speed, beat in the sour cream until just combined. Spread the cheesecake filling into the pre-baked crust.

Bake the cheesecake: Put the cheesecake onto the foil-lined baking sheet. Press the foil up and around the outside of the pan.

Place the baking sheet with the cheesecake on it, on the center rack of the oven, above the pan of hot water, for 1 hour or until the cheesecake appears set and dry on top but still jiggles in the center.

Allow the cheesecake to cool slowly: Turn off the oven and allow the cheesecake to cool for 60 minutes with the oven door closed.

Transfer to the refrigerator: Once the cheesecake is at room temperature, transfer it to the refrigerator to chill for at least 6 hours before serving.

Top with lemon curd and serve.

Consume Miracle Berry:Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during preparation of ingredients). Ensure to remove pits to avoid bitter taste.

CALORIE SAVINGS: 1 cup sugar = 773 Cal

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