Ingredirent list

For the base:
250g ginger biscuits (like gingernuts)
150g butter

For the filling:
300g cream cheese
100g brown sugar
100g icing sugar (powdered sugar)
150ml double cream
4 teaspoons ground ginger
2 ½ teaspoons ground cinnamon
2 tablespoons golden syrup

For decoration (optional): Whipped cream and crushed ginger biscuits (approx 5)

Make the base

1. Line the bottom of an 8 inch, loose bottomed cake tin with greaseproof paper - this makes it easiest to remove the cheesecake when serving.

2. Crush 250g of ginger biscuits into fine crumbs. You can use a rolling pin or a food processor. Chef’s choice.

3. In a bowl add the ginger crumbs and 150g melted butter. Mix well.

4. Press the mixture into the bottom of your tin, making sure it’s level. put in the fridge to set.

Make the topping

5. In a large bowl whisk 350g of cream cheese until smooth and soft.

6. Add in 100g dark brown sugar and mix well.

7. Mix in 100g of icing sugar and watch it snow! (tip: if using an electric blender start off slow).

8. Add in 4 teaspoons of ground ginger and 2.5 teaspoons of cinnamon.

Add the liquids

9. Stir in 2 tablespoons of golden syrup.

10. Pour in 150mls of double cream.

11. whisk until nice and thick. Your mixture should hold its shape and not be sloppy. If it's too thick add in a little more cream.

Layer it up

12. Pour the mixture on top of the base and smooth the top. Pop back into the fridge until you are just about ready to serve. This can live in the fridge for 2-3 days.

Make it fancy

13. Before serving, whip some cream and pipe onto cheesecake in any pattern which tickles your fancy.

14. Crumble some more cookies (best crushed by hand) and sprinkle over the top.

Voila

There you have it. a delicious, easy to make gingerbread cheesecake.
If you use a bigger pot you will need to give them a few more minutes in the oven.