Instructions: Preheat oven to 375 degrees.

To make the crust: In an 8 1/2- to 9-inch springform pan, with fork, mix crumbs, butter and sugar. With hand, press mixture into bottom and up sides of pan. Bake 10 minutes, then cool on wire rack. Reduce oven temperature to 300 degrees.

To make the cheesecake: In a large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth and fluffy. Beat in flour and vanilla until well-combined. Reduce speed to low and beat in the eggs and egg yolk, one at a time, beating well after each addition. Beat in the milk just until blended. Beat in the crystallized ginger and the lemon peel.

Pour batter into pan. Bake 55-60 minutes until cheesecake is almost set; the 3-inch area in the center should be slightly wet and jiggly, and cake should be lightly golden. Cool completely on wire rack.

Refrigerate overnight before serving.

To serve, remove side of pan. Place cake on plate; garnish with fruits if desired.

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