Add cream cheese, sugar, and Gingermix to bowl. Beat well, scrape down sides.
Add cream. Beat well, scrape down sides.
Add eggs. Beat well, scrape, beat.
Pour batter over gingersnap crust.
Bake at 270F for 90 minutes, another 30 with the oven open.
Close oven, turn off, let cool for 2 hours.
Finish with marmalade glaze.