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A delicious and festive recipe for mini cheesecakes flavored with fresh ginger and brandy, in a gingersnap crust.
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This recipe is by Melissa Clark and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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My husband loves the combination of chocolate and mint, and I wanted to make him a special dessert that featured these two flavors. I've put frosting on brownies...