In a bowl, combine graham crackers and ginger; stir in butter. Press onto the bottom of a foil-lined 13-in. x 9-in. baking pan. Refrigerate while preparing filling.
In a large bowl, beat cream cheese and sugar until smooth. Add milk, flour and extracts; mix well. Add eggs; beating on low just until combined. Pour into crust.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate 4 hours or overnight. Lift cheesecake out of pan using foil. Cut into bars. Store leftovers in refrigerator.