1. Here"s the recipe you wanted from ken haedrich"s home for the holidays cookbook.

2. Butter the sides only of an 8-in.

3. Springform pan. Make the crust by mixing the cracker crumbs and 1 t. sugar in a bowl.

4. Add the butter and rub it in until all of the crumbs are dampened by the fat. Distribute the crumbs loosely but evenly in the pan and press them in ; pushing them slightly up the sides.

5. Cover and chill while you make the filling; preheat the oven to 350 °F. Using an electric mixer, cream the cream cheese, honey, and sugar until light and fluffy.

6. Beat in the eggs one at a time, then add the remaining ingredients and continue to beat until evenly blended; use the greater amount of ginger if you want a pronounced ginger flavor, the lesser amount for a subtle effect.

7. Scrape the filling into the pan and bake for 1 hour and 15 minutes.

8. Cool the cake thoroughly on a rack--it will take several hours--then cover, still in the pan, and refrigerate for 12 hours before unmolding and slicing.

9. note: ken haedrich writes, "i have played around some with baking cheesecakes in a water bath, curious to see if it made any difference in the final cake.

10. It seems to improve the texture a little bit, making it creamier.