SUNSET® WOW™ Berry Cheesecake with Ginger Crust

• Preheat oven to 350°F. Position rack in center of oven.
• In a medium bowl, combine all crust ingredients. Press mixture evenly into bottom of 9-inch springform pan. Bake until crust lightly browns, approximately 10 minutes. Cool to room temperature.
• Wrap bottom and sides of springform pan with aluminum foil. Place into roasting pan and set aside.
• In stand mixer with paddle attachment on medium speed, beat cream cheese and sugar. Add eggs, one at a time. Add sour cream, lemon juice and vanilla. Beat until smooth. Scrape down sides of bowl throughout the process and beat until filling is velvety smooth.
• Pour filling onto crust and place roasting pan in oven. Carefully pour hot water into roasting pan until about halfway up the sides of springform pan.
• Bake until top of cake sets but center still jiggles slightly when touched, approximately 1 hour. Remove springform pan from water bath, discard foil and cool to room temperature.
• Refrigerate cake until completely chilled, about 3 hours. Run a paring knife along sides of cake to separate it from pan, then unlatch and remove pan.
• Transfer cheesecake to serving platter. Top with fresh WOW™ berries and lightly sprinkle basil sugar.

Basil Sugar

• In a food processor, combine sugar and basil until sugar turns green and fragrant.

Chef’s Notes

• Save extra basil sugar to sprinkle on your next fruit salad or morning oatmeal.