Preheat oven to 350°F (180°C Gas Mark 4). Mix graham cracker crumbs butter 30 mL sugar and ginger. Press firmly onto bottom of foil-lined 13 x 9-in (33 x 22 cm) baking pan. Refrigerate until ready to use. Beat cream cheese and 250 mL sugar in large bowl with electric mixer on medium speed until well blended. Add flour and vanilla; mix well. Add eggs 1 at a time beating on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of preserves over batter. Cut through batter several times with knife for marble effect. Bake 40-45 minutes or until centre is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.