Lemon Poppyseed Cheesecake Cupcakes | Paula Deen

Ingredients

• 3 teaspoons brown sugar
• 1 1/2 cups crushed, plus more for garnish gingersnaps
• 6 tablespoons melted unsalted butter
• 2 (8 oz) packages room temperature cream cheese
• 1 cup plus 2/3 cup, divided sugar
• 2 eggs
• 1 cup Sour cream
• 4 small lemon's worth (approximately 2 tablespoons) lemon zest
• 1 teaspoon divided ground ginger
• 2 teaspoons poppy seeds
• 1 cup heavy whipping cream