Gingerbread Cheesecake

• Preheat oven to 325°F (163°C).

• Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil.

• Mix graham cracker crumbs, sugar, ground ginger, and melted butter.

• Press firmly into the bottom of the pan.

• Bake for 10 minutes, then cool slightly.

• Beat cream cheese on low speed until smooth and creamy.

• Add granulated sugar, brown sugar, and cornstarch; mix gently.

• Blend in molasses, vanilla, spices, and salt.

• Mix in sour cream and heavy cream until smooth.

• Add eggs one at a time, mixing just until incorporated.

• Pour filling over crust and smooth the top.

• Place pan into a roasting pan and add hot water halfway up the sides.

• Bake for 75 minutes, until edges are set and center slightly jiggles.

• Turn oven off, crack the door open, and let cheesecake cool inside oven for 1 hour.

• Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.

• Garnish with whipped cream, gingersnap crumbs, or caramel drizzle before serving.

Toppings

• Vanilla whipped cream

• Salted caramel drizzle

• Crushed gingersnaps

Beverages

• Coffee or espresso

• Chai latte or spiced tea

• Mulled wine or eggnog