I like icebox cheesecake; I really like it. It is lighter than a typical cheesecake, perhaps with the exception of Japanese cheesecake, and I also like the cool temperature and tang, which ameliorates the fat content. I have not had a slice of icebox cheesecake in over 20 years and, like restoring an old Corvette hidden in a barn, I set out to make this one with great enthusiasm. I started with a graham cracker crust and punched it up with ground ginger.