No springform pan needed for this cheesecake recipe – just use your 13x9-inch pan. For a very special garnish, top cheesecake with Berry Topping (see tip).
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.
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.
Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.
Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.
Berry Topping: Garnish top of cheesecake with 4 cups assorted berries, such as blackberries, blueberries, sliced strawberries and raspberries. Brush berries with 3 tablespoons currant or apple jelly, melted and cooled slightly.
Flavor Variations: Use 1 1/2 teaspoons McCormick® Pure Orange Extract or 2 teaspoons McCormick® Raspberry Extract in place of the Lemon Extract. Prepare as directed, omitting the milk and Lemon Extract.
Lime Cheesecake Bars: Add 1/3 cup fresh lime juice and 1 teaspoon grated lime peel (optional) with the flour and vanilla.