Gingerbread Cheesecake

By Greywolf

Ingredients

• 18 Peek Freans ginger crisps, crushed
• 1/4 cup butter, melted
• 3 x250g pkg cream cheese, softened
• 3/4 cup sugar
• 1/4 cup molasses
• 1 Tbsp vanilla
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 3 eggs
• 4 squares semi-sweet chocolate, chopped
• 1/2 cup whipping cream

Preparation

Step 1

Heat oven to 350 F.

Mix crumbs and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese and sugar in large bowl with mixer until well blended. Add molasses, vanilla and spices; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 45 to 50 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours.

Microwave chocolate and whipping cream in microwaveable bowl on HIGH 1 minute; stir. Microwave 30 seconds to 1 minute or until chocolate is completely melted and mixture is well blended, stirring every 30 seconds. Pour over cheesecake.