Lemon Cheesecake with Almond-Gingersnap Crust

The boyo and I are visiting my parents this week, and I commandeered the humongous kitchen for myself. Since 9:30 this morning, I have made 2 batches of peppermint bark cookies, an apple crisp that turned out beautifully, an almond cake that I will post tomorrow, and this: a lemon cheesecake with almond-gingersnap crust. It looks rather plain, especially compared to its predecessor, but delicious nonetheless. I changed the recipe (as is my wont) and added some chopped almonds for crunch and extra lemon juice for zing. My modifications were minor though, and recipe below (thanks epicurious!) is unaltered.
Ingredients:
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)

For crust:
Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F.

Stack 3 large sheets of foil on work surface. Place same cake pan in center. Gather foil snugly around pan bottom and up sides to waterproof.

For filling:
Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs, 1 at a time. Beat in sour cream, grated lemon peel, and lemon juice. Pour filling into pan.

Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.

Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake (still on pan bottom) on platter. Garnish with lemon leaves or twists.