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CRUST:
2 cups ground gingersnap cookies
6 tablespoons (3/4 stick) unsalted butter, melted
FILLING:
5 8-ounce packages cream cheese, room temperature
2 cups sugar
1/4 teaspoon salt
7 large eggs
3 cups (24 ounces) sour cream
2 tablespoons (packed) finely grated lemon peel
2 tablespoons fresh lemon juice
Lemon leaves or twists (optional)
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1st Keep
 ems78
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