Stir together the crushed gingersnaps, sugar and butter in a bowl until the mixture is evenly moist. Press the crumbs into the parchment paper-lined springform pan. Use the bottom of a measuring cup or glass to compress the crumbs. Bake for 10 minutes.

Remove from the oven. Brush the crust with the beaten egg white and bake for another three to fives minutes. This step is optional, but it helps the crust stay crisp.

Make parchment paper strips to fit the side of the springform pan. Spray with cooking spray and adhere to the side of the pan.

In a medium saucepan, mix together the strawberries, sugar, ginger and cornstarch.

Cook over medium heat until the strawberries begin to break down, stirring just about constantly. Use a wooden spoon to help break down the strawberries as you stir. It's done when it's mostly saucy but some chunks remain. Stir in lemon juice. Then, process until mostly smooth in a food processor, blender or immersion blender. Leaving some small strawberry chunks is OK.

Heat oven to 350 degrees. Tightly wrap the outside of the springform pan with an oven bag and tie on the side if possible. Then, tightly wrap the outside with two to three layers of aluminum foil, making sure the foil goes all the way up the side for extra insurance against leaking.

To make the cheesecake filling, combine the softened cream cheese and white sugar in the large mixing bowl. Using a stand mixer with the paddle attachment or a hand mixer, beat on medium speed until smooth, creamy and fluffy, about two to three minutes. As needed, scrape down the side of the bowl with a spatula.

Beat in the sour cream, fresh ginger, vanilla extract and salt until it all comes together. Don’t overmix.

Beat in the eggs one at a time at medium speed. Mix just until the egg is fully incorporated before adding the next. Stop mixing once the egg is combined.

Pour the cream cheese mixture into the prepared gingersnap crust. Dollop in the strawberry-ginger sauce and use a butter knife to swirl around.

Place the wrapped springform pan into a large roasting pan. Fill with enough boiling water to come about halfway up the side of the springform pan. Don’t pour water past the foil. Alternatively, you can place the cheesecake on a rack in the roasting pan and fill the roasting pan with enough water so that the water comes up just below the cheesecake without submerging. I recommend this method if you don’t have an oven bag and are worried about leakage, though I definitely prefer using an oven bag to safely submerge the cheesecake.

Place the cheesecake on the middle rack, close the oven door and immediately turn the oven to 250 degrees. Bake for 1 hour and 30 minutes.

After the hour and 30 minutes, turn off the oven completely. Do not open the oven door. Let the cheesecake sit for 3 hours. Do not open the oven door at this point either.

Remove the cheesecake and allow to come to room temperature, about an hour or so. Refrigerate with the springform pan in tact until the cheesecake is cold, at least four hours, though overnight is preferred.

When ready to serve, remove the springform pan. The parchment paper should make it easy to remove. If desired, garnish with whipped cream and fresh strawberry slices. Enjoy!