As almost everyone does, I modified this a bit. I used gingersnap cookies for the crust and I added some cinnamon and brown sugar to the sour cream topping for more flavor, color and sweetness. The only reason I didn't give this recipe a "5" is because the crust was too greasy and I like a cheesecake crust to be more substantial, and come up the sides of the pan. I would add about 50% more crumbs to improve the butter ratio. Also, because I liked the ginger snap taste, next time I would garnish with some cookie crumbs and/or add ginger to the sour cream as well. The texture and flavor of the filling was excellent though - not too sweet, and light and airy, for a cheesecake. If you like your cheescakes more dense though - go for a recipe with more cheese.
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As almost everyone does, I modified this a bit. I used gingersnap cookies for the crust and I...