Preheat oven to 350. Grease spring form pan and line bottom of pan with parchment paper. Wrap three layers of foil around the outside of the pan.

Crust:
1 ½ Cups ground ginger snaps
6 T. melted butter
1/8 C. sugar
1/8 C. Brown sugar (packed)

Line bottom and up about 1 inch of pan with crumb mixture. Bake in oven for about 15 minutes until crust starts to brown slightly. Remove from oven to cool.

Cake:
4 8oz. packages cream cheese softened
½ Cup sugar
½ Cup brown sugar
5 eggs (at room temperature)
2 T. Vanilla

Blend ingredients. Pour into pan. Place large pan filled with about 2-3 inches of boiling water in oven. Place spring form pan in pan with water. Bake for about 1 hour 10 min. Before removing from oven.




Mix:
1 pint sour cream
¼ C. sugar
2 T. vanilla
Pour onto of cake and bake 5 minutes. Remove cake from oven.
Refrigerate overnight.
Two to six hours prior to serving, make caramel topping.
1 ½ C. Sugar
¼ C. water
1 C. Heavy whipping cream
1 T. Vanilla

Directions:

Put sugar and water in heavy pan. Stir till dissolved over medium heat. Cook for about 5 min. to 250 degrees. Remove from heat.

Slowly add cream and vanilla stirring consistently. Return to cooking over medium heat until mixture reaches 225 degrees, stirring consistently (about 8 min.). Mixture will still be pourable. Cool slightly then spoon over top just to edge. Refrigerate at least 2 hours.