This is a fun twist on a traditional raspberry cheesecake recipe. Raspberries and ginger are an unlikely combination, but the tart and spicy combination pairs favorably with a mild cheesecake.
This cheesecake may also be prepared in a springform pan. Once the cake cools, remove the side of the pan and refrigerate for several hours or overnight before topping.
Preheat the oven to 325 degrees. Set aside a 10-inch cake pan.
Combine the cookies in a food processor fitted with a metal blade and process until they are the consistency of powder. Add the melted butter and pulse a few times until well blended. Grease the cake pan with nonstick cooking spray. Transfer the crust mixture to the pan and pat evenly onto the bottom and up ¼ inch of the side. Set aside.
Preheat the oven to 325 degrees.
Beat the cream, cream cheese, and sugar until smooth and creamy, about 3 minutes, scraping the bowl down as needed. Add the eggs, 1 at a time, and mix until smooth. Add the vanilla. Remove from the mixer and gently fold in the raspberries.
Pour the filling into the pan and bake for 50 minutes. Remove from the oven and cool completely on a cooling rack. Refrigerate for several hours or overnight.
Cover a 12-inch round cakeboard round with plastic wrap. Place the cheesecake in a larger pan. Fill halfway up the side of the cheesecake pan with very warm water. Let sit for about 20 seconds. Take cheesecake out of the water and dry the pan. Cover with the 12-inch covered cakeboard and turn upside down. Tap firmly once or twice against the countertop to loosen the cake from the pan. Remove the cake pan. Place a serving plate over the bottom of the cheesecake and invert. Prepare the topping.
Place the jam in a small saucepan. Cook over low heat just until the mixture is smooth. Cool to room temperature. Pour evenly over the top of the cheesecake, leaving a ¼-inch rim of cheesecake showing. Refrigerate for 30 minutes.
Place the raspberries on the top of the cheesecake, starting on the outside and working toward the center. Place the pieces of ginger around the top both over and next to the raspberries. Refrigerate for at least 30 minutes or up to 3 hours.