Gingerbread Cheesecake

This one is always a winner, perfect for the festive season!

Thank you @mykitchenza for this mouth-watering recipe!

Ingredients:
3 tubs plain cream cheese at room temperature
250ml double cream
3 large eggs at room temperature
1 cup castor sugar
2 teaspoons vanilla essence
40g flour sifted
1/2 tsp salt
200g ginger biscuits
100g butter melted
Teaspoon grated ginger

Method:
1. Crush ginger biscuits until fine, add in melted butter and ginger. Grease an 18cm springform baking pan. Add in crumb and butter mixture and press down with a glass or measuring cup. Bake in preheated oven for 5 minutes on 180 degrees Celsius.
2. In a bowl beat your cream cheese until smooth and velvety. Add in your castor sugar and vanilla essence, beat until smooth and fluffy.
3. Add in eggs, 1 at a time making sure one is well incorporated before adding the next one.
4. Add in salt and heavy cream. Beat until combined. Lastly add in sifted flour and mix until incorporated.
6. Pour batter into cake tin. Remove any air bubbles with a pin. Place 1 cup of water onto Instant Pot, place trivet in rake sure cheesecake is covered well with foil. Place into your instant pot. Place on high pressure for 40-50 minutes. Allow pressure to release on its own. Slowly Remove. The cheesecake will be puffy and still a little jiggly.
7. Allow to cool in pan, as it cools the cheesecake will firm up. Allow to cool in cake tin for an hour before removing. Allow to cool for a further hour before cooling overnight in the fridge.

For the topping:
100 g melted dark chocolate
2 crushed ginger biscuits
10 chocolate balls

When cake is cool decorate with melted chocolate, biscuit crumbs and chocolate balls.