For the Crust:
11/2 cups gingersnap cookies, ground
1/2 cup melted butter
Combine in mixing bowl until crumbs are just moistened. Spray an 8" cake pan with cooking spray / grease. Line base with parchment. Press crumb mixture against bottom of pan. Set aside.

For the Caramel:
1 cup sugar
1/4 cup water
1/2cup heavy cream
Combine sugar and water in a saucepan. Cover lid and place on high heat. Allow sugar to caramelize (dark amber brown color). Whisk in heavy cream being careful to avoid splatter.Set mixture aside.

For the Cheesecake:
1 cup sugar
11/2 pounds of cream cheese, softened
1 cup sugar
1 tablespoon all purpose flour
4 eggs
2 egg yokes
1 tsp lemon juice
1 tsp vanilla extract