1.    Preheat oven to 350°F. Mix graham cracker crumbs, butter and ginger. Press firmly onto bottom of foil-lined 13 x 9-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.

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: Prepare as directed. Use 1 1/2 teaspoons McCormick Pure Orange Extract or 2 teaspoons McCormick Raspberry Extract in place of the Lemon Extract.

Nutritional Information per Serving: 198 Calories, Fat 14g, Carbohydrates 15g, Cholesterol 63mg, Sodium 159mg, Fiber 0g, Protein 3g