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(Gluten Free)

1 1/4 c. gluten-free crushed graham crackers
1/4 c. gluten-free crushed ginger snaps
4 Tbsp. melted butter
3 Tbsp. sugar

Finely crush graham crackers and ginger snaps with a rolling pin in
a zip-loc bag. Pour crumbs into a mixing bowl with the sugar and
mix thoroughly. Add melted butter and stir enough to make a
consistent crumb mixture.

Pour mixture into the bottom of a 9-inch spring-form pan and
refrigerate while making other ingredients.

3 8-oz. pkgs. softened cream cheese
3/4 c. sugar
3 large egg yolks (save the whites)
2 Tbsp. cornstarch or rice flour
1 Tbsp. lemon juice
2 tsp. vanilla extract

Preheat oven to 325 degrees.

Beat egg whites until stiff and set aside.

Beat cream cheese and sugar on high until creamy. Add egg yolks,
one at a time. Add corn starch, vanilla, and lemon juice. Beat on
high until smooth.

Fold in egg whites. Pour filling mixture into refrigerated crust.
Smooth on top with a spatula and bake for 45 minutes. Then smooth
on topping and bake for another 15 minutes.

Sour Cream Topping
2 c. sour cream
1/2 c. sugar
1 Tbsp. lemon juice
2 tsp. vanilla extract

Place ingredients in a bowl and whisk until smooth and blended.
Spread on cheesecake (after 45 minutes of baking). Return cake to
oven and bake for an additional 15 minutes. Turn off oven and
leave cheesecake in oven for 1 hour before removing.

Cool and refrigerate for at least 4 hours (or overnight) before
serving. Serve with sliced berries or gluten-free pie filling.

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