Preparation / Directions:
Mix [a]; set aside. Beat cream cheese, preferably with an electric mixer, until smooth. Beat in the vanilla, then 2 eggs, then the white sugar, completely incorporating each ingredient before adding the next. Remove half the cream cheese mixture and refrigerate it.
Mix [b]. Beat in [a], then the remaining 2 eggs. Stir in the flour in 2 batches. Refrigerate this gingerbread batter at least 20 minutes.
With a tablespoon drop half the gingerbread batter in lumps, lines or strings onto the bottom of a greased 9" or 9-1/2" round Springform pan. Fill the spaces with half the chilled cheesecake mixture. Very gently cover the cheesecake lumps with the rest of the gingerbread. Fill the new spaces with the remaining chilled cheesecake. Using the flat edge of a knife, swirl the pan contents to make a pretty pattern. Be careful not to mix the 2 batters. Gently pour on the room temperature cheesecake.
Bake in a preheated 350F oven 50 minutes, until the top of the cake begins to crack in the center. The cake will be lumpy, since the gingerbread rises and the cheesecake sinks (that's why you add half the cheesecake last), but it's still nice-looking. Cool to room temperature, then remove pan sides. Refrigerate for at least 3 hours.
Serve cold. It's easy to remove the pan bottom when the cake is cold: turn the cake over, run a knife carefully between the pan bottom and the cake, then remo