Gluten Free Ginger Bread Cheesecake With A Ginger Bread Crust - cooking recipe

Ingredients

2 (16 ounce) packages cream cheese, softened
1/2 cup sour cream
1/3 cup sugar
1 teaspoon vanilla (make sure its gluten free)
2 eggs
2 tablespoons molasses
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
30 cookies, of gf ginger snap cookies like mi-del gf ginger snap (roughly One bag)
5 -6 tablespoons butter (for crust)

Preparation

Making the Crust:
Note: If you are going to use a springform pan, you can use the exact same recipe for the crust, but you only need to line the base with the crumb-butter and not mold it to the sides of the springform pan. Putting the crumb-butter lined springform pan in the oven at 350 for 7 minutes beforehand is something you can do but not necessary.
Preheat the oven to 350 degrees F.
Open up your bag of Gluten Free ginger Snaps- I suggest the brand Mi-Del. Pull out 30 cookies (generally the whole bag) and put them either in a food processor or you can place them in a plastic bag and using a rolling pin over the cookies until they are crushed finely.
Place the crumbs into a bowl and pour the melted 5-6 tbsp of butter over the crumbs.
Mix together and then put the crumb butter at the bottom of a glass pie pan- using the back of a spoon to set the crumb butter to mold against the pie pan. Make sure you choose a pie pan size that is deep enough for the cheesecake to possibly expand as its cooking.
Put the pie pan with the crumb butter mold into the oven and let bake for roughly 7 minutes.
Once the crumb butter looks like its baked in a bit and is golden, (should be about 7-9 minutes), pull out and let cool. Make sure it is given ample time to cool before putting in the cheesecake filing.
For the Filing and Pie:
Cool the oven down to 300 F/150 C.
In a bowl, use beaters to beat cream cheese, sugar, and vanilla until fluffy.
Add eggs, one egg at a time. Beat the eggs into the mixture and then add in sour cream.
Add in molasses, ground ginger, cinnamon, and nutmeg. Mix inches.
Pour the mixture over the cooled gingersnap crust in the pie pan.
Bake for 20-25 minutes.
Pull the cheesecake out of the oven, let cool, and then place in the refrigerator for at least 3 hours before serving.