Lemon-Ginger Cheesecake Balls

In a large bowl beat cream cheese with a mixer on medium 30 seconds. Add powdered sugar, 1/2 cup of the crushed gingersnaps, the cream, ginger, and zest. Beat until combined. Cover and chill 1 hour or until dough is easy to handle.

Line a tray or rimmed baking sheet with waxed paper or parchment paper. Shape dough into 1-inch balls. Place on prepared tray. Freeze 15 minutes or until nearly firm.

In a small saucepan heat and stir chocolate and shortening over low until melted. Dip balls in chocolate to coat, allowing excess to drip off. Return to prepared tray. Sprinkle balls with remaining gingersnap crumbs before chocolate sets. Chill until set. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.