1. Preheat oven to 350°F. Mix graham cracker crumbs, butter and ginger. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Refrigerate until ready to use.
2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add milk, flour and extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
3. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.
4. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.
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|Serving Size: 1 Serving (33g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 30 (58%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 7.6mg||2 %|
|Sodium 2606.2mg||90 %|
|Potassium 35mg||1 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 4.7g|
|Protein 1g||1 %|
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Calories per serving: 52
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