Instructions: Prepare crust: Preheat oven to 300 degrees. Combine graham cracker crumbs, butter, sugar and ginger. Press mixture firmly into a spring-form pan.

Prepare filling: Beat cream cheese until fluffy. Gradually beat in condensed milk. Add remaining ingredients and beat well. Bake 1 to 1 1/4 hours or until cake springs back when touched gently in center. Cool to room temperature, then refrigerate for at least 2 hours. Drizzle warm praline sauce over each slice just before serving.

Praline sauce:
In a medium saucepan, combine brown sugar, corn syrup, butter, pecans, salt and 1/4 cup amaretto or rum. Cook over high heat, stirring constantly, until mixture comes to a boil. Reduce heat to medium. Cover and cook 3 minutes. Remove cover and cook without stirring until syrup reaches 260 degrees on a candy thermometer. Pour sauce into medium bowl. Let stand 15 minutes. Gradually add cream, vanilla and remaining 1/4 cup amaretto or rum. Stir until blended. Cool to room temperature. Serve at room temperature or slightly warmed.

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