Creamy cheesecake topped with sweet gingered raspberries and blueberries.
For crust, preheat oven to 350ºF. Grease an 8-inch springform pan and line bottom with parchment paper.
Stir cookie crumbs, ginger and melted butter to blend. Press into bottom of prepared pan and bake for 10 minutes. Cool.
For filling, reduce oven temperature to 300ºF. Beat cream cheese until smooth and fluffy. Gradually add sugar while mixing. Add eggs one at a time, beating well (but on medium speed) after each addition. Stir in grated ginger and pour into prepared pan. Bake for 1 hour and 15 minutes, cracking oven door for 10 minutes halfway through baking. Cool cheesecake completely to room temperature before chilling overnight.
For fruit, stir sugar, water and ginger until sugar dissolves. Toss gently with berries and spoon over cheesecake before serving.