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Meyer Lemon Cheesecake With Gingersnap Crust

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2 cups gingersnap cookie crumbs

4 tablespoons granulated sugar

4 tablespoons unsalted butter, melted and cooled

2 pounds (4 8-ounce boxes) cream cheese, room temperature

1 ½ cups sugar

1 pinch kosher salt

4 large eggs, room temperature

1 ¼ cups sour cream, well-stirred

3 Meyer lemons, juiced and zested

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