Lemon Cheesecake With Almond-Gingersnap Crust

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2 cup ground gingersnap cookies

6 tbsp (3/4 stick) unsalted butter, melted

5 x 8-ounce packages cream cheese, room temperature

2 cup sugar

1/4 tsp salt

7 large eggs

3 cup (24 ounces) sour cream

2 tbsp (packed) finely grated lemon peel

2 tbsp fresh lemon juice

Lemon leaves or twists (optional)

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