Preheat oven to 350 degrees F. For crust, place 30 cookies in a food processor; cover and process until fine. Add 1 tablespoon sugar and butter; process until combined. Press mixture into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan; set aside.
For filling, in a large bowl beat cream cheese, 1/2 cup sugar, 1/2 cup brown sugar, and flour with an electric mixer until smooth. Beat in 1/2 cup cider just until combined. Stir in eggs, candied ginger, and fresh ginger. Pour into crust-lined pan. Arrange gingersnap cookies over top. Place on a rimmed baking sheet. Bake for 45 to 50 minutes or until edges puff and center appears nearly set.
Cool in pan on a wire rack for 15 minutes. Use a knife to loosen sides of cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool completely. Cover and chill 3 to 4 hours before serving.
For glaze, place remaining cider, cranberries, and remaining 1/4 cup sugar in a small saucepan. Bring to boiling, stirring to dissolve sugar; reduce heat. Boil gently, uncovered, for 25 minutes or until syrupy. Cool. Spoon over top of cheesecake and garnish with sage.