• Preheat the oven to 325F degrees and lightly grease a 9-inch (23-cm) springform pan. Wrap the outside of the pan with an oven bag (the type used to cook a turkey) and tie around the sides of the pan with the key lock tie included. Then wrap the outside of the pan in aluminum foil at least 4 times so that the bottom and sides are covered and each seam is covered.

Gingersnap Crust

• Crush the cookies in a food processor or place in a freezer bag and crush with a rolling pin.
• Stir together the cookie crumbs, brown sugar and melted butter. You may need a little more or a little less butter, depending on how dry your gingersnap cookies are. It should feel like damp sand and hold together when you squeeze it in your palms.
• Press the mixture into the bottom of the prepared pan.
• Bake in the preheated oven for 10 minutes. Then remove from the oven and keep the oven turned on.

Gingerbread Cheesecake Filling

• In a very large bowl, beat the cream cheese, brown sugar, granulated sugar, ginger, cinnamon, nutmeg, cloves and cornstarch until the mixture is smooth and creamy. Occasionally turn off the mixer and scrape down the bottom and sides of the bowl.
• Mix in the molasses, sour cream and vanilla extract.
• With the mixer on low speed, mix in the whisked eggs a little at a time until you no longer see pieces of egg.
• Pour the cheesecake batter over the crust. Place the springform pan (still wrapped in foil) in the middle of a large roasting pan. Pour about 1/2 to 1 inch of boiling water into the roasting pan.
• Place the whole thing in the oven and bake for 50-60 minutes, or until the top looks just set and if you give the pan a gentle nudge there's a slight wobble in the cheesecake, but it doesn't wobble like a glass of milk.
• Turn off the oven and open the oven door. Let the cheesecake cool in the oven (with the door open) for about 20 minutes, then remove from the oven and continue cooling until it reaches room temperature.
• Remove the cheesecake from the roasting pan (keeping it in the springform pan) cover with aluminum foil and place in the fridge to chill for at least 6 hours, or overnight.

Butterscotch Sauce

• Add the butter cut into cubes and brown sugar to a saucepan over low heat. Melt together while gently stirring. Bring the mixture to a gentle boil for about 1 minute while stirring.
• Carefully add in the cream and continue stirring. Bring to a gentle boil for 3-4 minutes while constantly stirring.
• Remove from the heat and stir in the vanilla and salt

Whipped Cream

• In a large bowl beat the cold whipped cream and powdered sugar until peaks form.

Serving

• Remove the cheesecake from the fridge and trace around the outside edges of the pan with a sharp knife. Unclamp the outer ring of the springform. If there's condensation on top of the cheesecake, gently blot with a paper towel.
• Optionally, pipe whipped cream rosettes around the edges with a piping bag (I used a 1M tip), and decorate with small gingerbread cookies.
• Slice the cheesecake with a sharp knife making sure to go all the way through the crust. Optionally, top each slice with butterscotch sauce.