No Bake Gingerbread Cheesecake

Ingredients:

Directions:

1. Prepare the crust. Line a 9-inch springform pan with parchment paper; either trim the paper to fit or fold the excess paper over the sides.
2. Add the gingersnap cookies to a food processor and pulse until they resemble crumbs. Pour into a large mixing bowl. Add the dark brown sugar and melted butter. Stir to combine. The mixture should resemble wet sand.
3. Pour into the springform pan and use your palm or a flat-bottomed glass to press down into a flat, even layer. Place in the freezer until cold, about 15 minutes.
4. Prepare the cheesecake. Add 1 ½ cups of heavy whipping cream and 1 ¼ cups of powdered sugar to the bowl of a stand mixer. Beat until stiff peaks form then set aside.
5. Add the cream cheese and 1 tsp vanilla to the bowl of a stand mixer and beat until creamy and smooth.
6. Note: the whipped cream previously made should not be included in this step. Use a different bowl or transfer the whipped cream if you only have one stand mixer bowl available.
7. Add the molasses, ground ginger, cinnamon, ground nutmeg, and cloves and beat until well combined. Scrape down the sides and beat again.
8. Gently fold in the whipped cream. You don’t want any streaks to remain.
9. Pour into the frozen crust and spread into an even layer. Refrigerate until chilled, about 6 hours or up to overnight.
10. Prepare the topping. Add the remaining 1 cup of heavy cream, 1 tsp of vanilla, and ¼ cup of powdered sugar to the bowl of a stand mixer and beat until stiff peaks form. Spread over the top of the entire cheesecake or dollop on each slice.
11. When ready to serve, slice, garnish with a gingersnap cookie, and serve. Enjoy!
12. Leftover should be stored in an airtight container in the fridge. Bottom of Form