Cherry Jam Cheesecake

1. Put gingersnaps in a plastic bag and crush into crumbs with a rolling pin.
2. Mix crumbs with sugar and melted butter, and press crust mixture into a 9 inch springform pan
3. Unwrap 3 packages of cream cheese, cut into chunks and beat in mixer until softened.
4. Add 1 1/3 cups sugar to cream cheese and beat until well mixed.
5. In blender, finely chop 1 teaspoon of grated lemon peel.
6. Add 4 eggs to blender with the zest and blend until smooth.
7. Slowly pour egg mixture into cream cheese mixture, beating until smoothly incorporated.
8. Add 1 teaspoon salt, 1 tablespoon vanilla and 1/4 cup cream and mix until smooth.
9. Pour into prepared crust.
10. Soften 1 cup of cherry jam over low heat – you can do this for a few seconds in the microwave.
11. Drop jam by spoonfuls onto top of cheesecake.
12. Swirl so it looks pretty.
13. Bake at 325 degrees F for 60 minutes until mostly set.
14. Serve when completely cooled.