Gingerbread Cheesecake

[Honoria]

Gingerbread Cheesecake





A wonderful creamy cheesecake that has a very good gingerbread flavour!




CRUST:

1-1/4 cups crushed gingersnap cookies

1/4 cup butter, melted

OR

1 1/4 cup graham wafer crumbs

5 tbsp melted butter

1 tbsp sugar

1 tbsp ground ginger



FILLING:

3 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

1/4 cup molasses

3 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3 eggs, lightly beaten



TOPPING:

4 ounces semisweet chocolate, coarsely chopped

1/2 cup heavy whipping cream



Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. This is to keep the water out of the cheesecake when it is baking in the water bath.



In a small bowl, combine graham wafer crumbs, sugar and butter. Press into the bottom of a 9" greased springform pan.

Place pan on a baking sheet. Bake at 325° for 8-12 minutes until edges are brown. Allow to cool completely.



In a large bowl, beat cream cheese and sugar until smooth and then beat in the molasses, vanilla, cinnamon, ginger, nutmeg and cloves. Add eggs and beat until combined. Pour onto cooled crust and level out with spoon.



Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 45-55 minutes or until center is just set and top appears dull.

Remove pan from water bath and foil and allow to cool for an hour.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer.



For topping, place chocolate in a small bowl. Heat the cream in a saucepan or in the microwave until very hot. Pour over chocolate, allow to sit for 2-3 minutes and then stir until smooth. Pour over cheesecake. Refrigerate overnight or several hours.

Garnish sides with gingerbread people cookies.