Preheat Oven to 350 F

Grind the ginger snaps in a food processor with the sugar.

Add the butter, and pulse it until moist clumps form.

Press the mixture into the sides and bottom of a 9 or 10 inch tart pan.

Bake for 8 – 10 minutes until golden brown, cool completely and then fill with your favorite filling, or else follow your recipe as directed.

*For the simple syrup:
Combine ¼ cup white sugar and 1/8 cup water Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches consistency of honey. Cool syrup and store in a covered container at room temperature. It will keep for about 2 months.

In a small heavy saucepan heat heavy cream and sugar over moderate heat, stirring, until sugar is dissolved. Add chocolate, butter, and syrup and continue to cook, stirring, just until smooth. Bring mixture to a boil over moderate heat and boil 8 minutes. Remove pan from heat and stir in vanilla and salt. Sauce will keep, covered and chilled, for 3 weeks. Let the sauce cool completely before covering (any condensation will make it grainy). Reheat sauce, uncovered, over simmering water in a double boiler. Serve sauce hot over ice cream.

Drizzle a small amount of hot fudge sauce in bottom of your dish. Sprinkle a few chocolate cookie bits and then add a scoop of vanilla ice cream. Repeat layers and finish with more crumbled chocolate cookie bits.

For crust:
Preheat oven to 325°F. Generously butter 10-inch-diameter spring-form pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty foil.

Blend ground snaps, sugar, and ginger in processor. Add melted butter and process until moist crumbs form.

Press mixture onto bottom and 1/2 inch up sides of prepared pan. Bake until crust sets, about 10 minutes. Cool. Maintain oven temperature.

For filling:
Using electric mixer, beat cream cheese in large bowl until fluffy.

Beat in sugar, scraping down sides of bowl occasionally. Add eggs 1 at a time, beating well after each addition.

Beat in sour cream and whipping cream, then crystallized ginger, fresh ginger, lemon juice, and lemon peel.

Pour filling into crust.

Place spring-form pan in large roasting pan. Pour enough boiling water into roasting pan to come 1 inch up sides of spring-form pan.

Bake cheesecake until filling is set and golden brown on top (cake will rise slightly above edge of pan), about 1 hour 25 minutes.

Turn off oven and prop open oven door with wooden spoon. Let cake stand in oven 1 hour (cake will fall).

Remove spring-form pan from water bath.

Remove foil and cool cheesecake completely on rack. Cover and refrigerate overnight.

Release pan sides from cheesecake. Transfer cheesecake to platter.

Can be prepared ahead and refrigerated 4 days or frozen up to 2 months. Defrost frozen cake overnight in refrigerator.

Mix cookie crumbs and butter well. Line a 13-inch by 9-inch baking tray with parchment paper and pack the bottom of the tray tightly with the crumb mixture and refrigerate for minimum of ten minutes.

Mix the mascarpone, yogurt, sugar and vanilla well and spread over the cookie crust.

Slice the strawberries and arrange them over the mascarpone spread; covering as much surface as possible.

Melt the currant jelly and liqueur together, cool slightly, brush the strawberries and any exposed mascarpone area. Refrigerate for 20 minutes.

Pull on the parchment paper to pull the bar out of the tray, cut into 2 inch squares.
You can keep the bars refrigerated 3-4 days.

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9 inch spring-form pan.

In a medium bowl, mix Cocoa Snap crumbs with melted butter. Press onto bottom of spring-form pan.

In a large bowl, mix cream cheese with sugar until smooth.

Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate.

Mix in sour cream, vanilla and flour until smooth. Pour filling over prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 2 to 3 hours; this prevents cracking.

Chill in refrigerator. Serve it with Mango puree, Strawberry coulis, small Pineapple cubes and etc.

Preheat oven to 390 F.

Mix together flour, 100g sugar, 7 tbsp oil, milk, 3 eggs and 60 grams of finely ground ShaSha Ginger Snaps.
Pour mixture into a greased and floured baking tin.

Peel apples and discard the core. Cut apples into thin slices.

Crumble remaining ShaSha Ginger Snaps over the mixture and arrange apple slices on top.

Mix together the rest of 4 tbsp oil, 50 g of sugar and 2 eggs. Pour mixture over apple slices, making sure that they are completely covered.

Bake in the oven for 20 to 25 minutes.