• Add in about 1 teaspoon of cardamon to the graham crumbs, then melt the butter and then cover the bottom of the pan with the mixture, can use pre-bought too. Set this aside.
• Mix cream cheese, sugar, vanilla until well blended.
• Add eggs and ginger, blend well.
• Pour into pan with crust (springforms work well, as do pie plates, or ramekins).
• Bake at 350F for approx 40 minutes
• Let cool then refrigerate for 3 hours. Arrange clementine pieces around the top in an expanding circle.

Toffee Glaze

• Heat butter and sugar together until butter is completely mixed in. Add the juice reserved from the clementines and the cream.
• Heat to a slow simmer, whisking so it doesn’t burn until liquid reduces significantly (by about 1/2).
• It is ready when a ball forms when a teaspoon of the liquid is dropped into a glass of cold water.
• Drizzle generously over cheesecake.
• Top with whipped cream.