Gingerbread Cheesecake

Step 01

Preheat the oven to 180C/350F. Grease a 23cm springform pan and line the base with baking paper.

Step 02

Combine the crushed cookies, melted butter, ¼ cup of the sugar and the salt. Press firmly into the base of the pan and bake for 8-10 minutes until browned then set aside to cool. Reduce the oven temperature to 160C/325F.

Step 03

Beat the cream cheese until smooth, 2-3 minutes. Add the remaining 1 cup sugar and the cornstarch and mix until smooth then beat in the sour cream, molasses, vanilla, cinnamon, nutmeg, ginger and cloves.

Step 04

Beat in the eggs one at a time, mixing well after each addition, then pour the filling over the cooled crust.

Step 05

Wrap the springform pan in foil and place it inside a larger pan. Fill with hot water until halfway up the sides, then carefully transfer to the oven and bake for about 1 hour 30 minutes until the edges are set and the centre slightly jiggles.

Step 06

Turn off the oven, crack the door and let the cheesecake cool inside for 1 hour. Remove from the water bath and cool to room temperature then cover and refrigerate overnight.

Step 07

Top with ginger cookies and whipped topping then slice and enjoy.