Fresh raspberries and lemon peelfor garnish, optional
Preheat oven to 350 degrees F. Line a 9 x 9-inch baking pan with aluminum foil and coat lightly with cooking spray.
In a medium bowl, mix graham cracker crumbs, butter and ground ginger. Press firmly into the bottom of baking pan and refrigerate until ready to use.
In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until well blended. Add milk, flour and extracts; mix well. Add eggs one at a time, beating until well blended after each addition. Pour mixture over crust.
Bake 40 to 45 minutes, or until center is almost set. Cool completely in pan set on top of a wire rack.
Refrigerate 4 hours or overnight. Lift cheesecake out of pan and onto a cutting board. Cut into equal-sized bars and garnish with raspberries and lemon peel, if desired.
Refrigerate leftover bars in a re-sealable container, up to 5 days, or freeze up to 1 month.
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