Clementine Ginger Cheesecake

Cheesecake: Line bottom and side of 8- or 9-inch (2 or 2.5 L) springform pan with parchment paper. Centre pan on square of heavy-duty foil; press foil up around side.

In food processor, crumble cookies to make 1 cup (250 mL) fine crumbs; blend in butter. Press over bottom of prepared pan. Bake in centre of 325°F (160°C) oven until firm to the touch, about 8 minutes. Let cool on rack.

Meanwhile, in food processor, blend together cream cheese, cottage cheese and sugar until smooth. Add eggs, 1 at a time, pulsing to blend. Blend in sour cream, clementine rind, cornstarch and vanilla. Pour over crust, smoothing top.

Set springform pan in larger shallow pan; pour in enough hot water to come 1 inch (2.5 cm) up side. Bake in centre of 325°F (160°C) oven until shine disappears, edge is set and centre jiggles slightly, 50 to 65 minutes. Remove pan from water; remove foil and let cool on rack. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 2 days.)

Clementine Syrup: Meanwhile, in small saucepan, bring clementine juice and sugar to boil, stirring until dissolved. Boil over medium heat, stirring often, until reduced to 1 cup (250 mL), about 20 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Cut rind and membranes from each clementine; cut between membranes and pulp to release sections into bowl. (Make-ahead: Cover and refrigerate for up to 4 hours.)

To serve, top each slice of cheesecake with clementines; drizzle with syrup.