Gingerbread Cheesecake
18 Peek Freans Ginger Crisps, crushed (about 1-1/4 cups)
1/4 cup butter, melted
3 pkg. (250 g each) 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
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 min. 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 min; stir. Microwave 30 sec to 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Pour over cheesecake.
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