• Preheat oven to 375° F and line a 9” x 13” with parchment paper (or grease it well).

Making The Crust

• In a medium bowl, combine the flour, sugar, ground ginger, and salt; stir to combine.
• Add the melted butter and mix until crumbs form, using your hands to mix may be easier.
• Press the mixture into the lined baking pan and make sure to press into an even layer on the bottom so it gets into the corners.
• Chill in the fridge for 10 minutes before baking.
• Blind bake fore 10 minutes until starting to go lightly brown at the edges.Reduce oven to 325° F

Make The Filling

• In a large bowl, beat the cream cheese on medium until very soft.
• Add the sugar, lemon zest, and ginger. Beat until smooth.
• Add the lemon juice and beat on medium until completely incorporated.
• Add the eggs one at a time, beating well on low after each one.
• Once everything is very smooth, pour the filling on top of the baked crust. Push it into the corners and level everything it out.
• Bake for 35-40 minutes until just going a little brown at the edges and slightly jiggling in the middle.
• Allow to cool slowly for the first 30 minutes, then cool completely before cutting and serving.