1 1/2 cups ginger snap crumbs · 4 tablespoons sugar · 1/4 cup (1/2 stick) butter, melted
2 8-ounce packages cream cheese, at room temperature · 1 cup sugar · 1/4 cup all purpose flour · 1 teaspoon vanilla · 2 eggs · 1/4 cup finely-chopped candied ginger
2 bananas, peeled, sliced lengthwise and lightly grilled, optional · Freshly-whipped cream and a sprinkle of cinnamon as garnish, optional
||Pre-heat oven to 350 degrees. Line a 12-muffin tin with paper cups.
Crust: Combine cookie crumbs, sugar and melted butter in a medium bowl until moistened. Press crust into the bottom of each muffin cup.
Filling: Beat cream cheese with an electric mixer until fluffy. Add sugar, flour and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Stir in chopped ginger. Spoon cream cheese mixture over ginger snap crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving. Garnish with a slice or two of banana, a spoonful of whipped cream and a sprinkle of cinnamon.