Gingerbread cheesecake

Step 1

Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan, and line the bottom with parchment paper.

Step 2

In a medium bowl, combine the crushed cookies, melted butter, ¼ cup of the sugar, and the salt until evenly combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, until browned, then set aside to cool.

Step 3

Reduce the oven temperature to 325°F (160°C).

Step 4

In a large mixing bowl, beat the cream cheese until smooth and creamy, 2–3 minutes. Add the remaining 1 cup sugar and the cornstarch, mixing until fully combined and smooth. Add the sour cream, molasses, vanilla, cinnamon, nutmeg, ginger, and cloves. Mix until fully incorporated. Beat in the eggs 1 at a time, mixing well after each addition.

Step 5

Pour the cheesecake filling over the cooled crust.

Step 6

Wrap around the springform pan with foil, then place inside a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform pan.

Step 7

Carefully transfer to the oven, and bake for about 1 hour and 30 minutes, or until the edges are set and the center slightly jiggles.

Step 8

Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.

Step 9

Remove the cheesecake from the water bath, and let it cool to room temperature. Cover and refrigerate overnight for best results.

Step 10

Top with ginger cookies and your favorite whipped topping.

Step 11

Enjoy!