A Delicious, Creamy and very Festive Baked Gingerbread Cheesecake!
Preheat your oven to 220C/200C fan.
Blitz your Biscuits to a fine crumb, add in the Melted Butter and blitz again.
Press the biscuit down into the bottom of a 20cm/8" Deep Springform Tin. Leave to the side for now.
Mix your Cream Cheese on its own till smooth - will only take 10-20 seconds or so.
Gradually add in the Light Brown Sugar, Black Treacle, and Plain Flour, without mixing for too long.
Add in the Vanilla, Ginger, Cinnamon and Nutmeg, and then Gradually add in the eggs one at a time. The less you mix the better!
Once mixed, fold through the Soured Cream, and then pour the Cheesecake Mix on top of the base.
Bake in the oven for 10 minutes, and then lower the temperature to 110C/90C Fan, and bake for 35-45 minutes. It should have a small wobble in the middle, but mainly be solid!
Once baked, leave to cool IN THE OVEN with the door ajar, for 2 hours.
Once cooled, leave to set in the fridge overnight.
Whip together your Cream, Icing Sugar and Ginger till thick and pipeable!
Take your cheesecake out of the tin, and I smothered some cream on the Cheesecake, and then also piped on some swirls.
Add on some Gingerbread Men for decoration, and sprinkle over some Gingerbread Crumbs, and some Sprinkles!