Cheesecake with Ginger Snap Crust

1. Preheat the oven to 350 degrees F.
2. Process ginger cookies and sugar into crumbs. Add crumbs to a separate bowl and combine with melted butter.
3. Line the outside of the springform pan with 2-3 pieces of foil paper.
4. Fill the pan with the crust and use the bottom of a measuring cup or glass to press the crust as evenly as possible around the pan.
5. Bake crust for 10 minutes and set aside to completely cool.

Cheesecake

1. Reduce the heat of the oven to 325 degrees F.
2. In the bowl of a stand mixer or a large bowl if using a hand mixer, add cream cheese and mix until smooth for about 2 minutes.
3. Add sugar and mix until creamy, about 1 minute.
4. Add sour cream, vanilla and salt. Mix again for about 2 minutes or until well combined. Scrape down the sides of the bowl before adding eggs.
5. Prepare a kettle of hot water for the water bath.
6. Slowly add each egg one by one until each egg is incorporated in the cheese mixture. Remove the bowl from the mixer and use a whisk to ensure that the cheese at the base of the bowl is properly mixed in.
7. Place springform pan into the large baking dish that you will use for the water bath. Pour the cheesecake filling into the crust.
8. Pour hot water in the outer baking tray until it reaches halfway up the springform pan.
9. Bake cake for 75 mins. Remove from the oven and allow it to cool for 10 minutes before using a knife to loosen the crust from the sides of the pan.
10. Cool for an additional 1-2 hours before refrigerating and serving chilled with your favorite sauce.