Prep 40 mins
Cook 2 hrs
The absolute best cheesecake ever!
- 1 1⁄2 cups finely crushed gingersnaps
- 1⁄3 cup sugar
- 3 tablespoons melted butter (, no substitutes)
- 4 (8 ounce) packages cream cheese, softened
- 1 1⁄4 cups sugar
- 1⁄4 cup flour
- 3 eggs (beaten together with the next four ingredients)
- 1 tablespoon vanilla
- 1 teaspoon powdered ginger
- 1 teaspoon mace (or nutmeg-but mace is better! Yum!)
- 3⁄4 teaspoon cinnamon
- 1⁄2 cup sour cream
- 1⁄2 bag chocolate chips (I use ghirardelli, both milk and semi-sweet, together)
- 16 ounces sour cream (minus the 1/2cup from the filling)
- 1⁄4 cup sugar
- 1 teaspoon vanilla
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon mace
- 1⁄4 teaspoon cinnamon
- Crust: Preheat oven to 325F degrees.
- Combine and press into bottom and up sides of ungreased 9 springform pan.
- Bake in preheated oven for 5-7 minutes, set aside.
- Increase oven temperature to 450F degrees.
- Filling: Soften cream cheese by cutting into cubes and letting sit out for 1/2 hour before beginning.
- The softer your cream cheese the better your cheesecake will turn out.
- In a LARGE mixing bowl, beat cream cheese and sugar until fluffy.
- This is the best time to make sure there are no lumps.
- After this, you must keep beating time to a bare minimum.
- Add the flour, beat at low speed until smooth, and then add the egg mixture all at once, beating on low speed till just combined.
- Using a spoon, fold in the sour cream and chocolate chips.
- Pour into your prepared crust, place on a cookie sheet or shallow pan (to prevent any chance of mess) and bake at 450 for 10 minutes.
- Reduce the oven temp to 300, without opening door, and continue to bake for 30 minutes or more, until center appears nearly set when shaken.
- If whole cake jiggles, add 5 minutes.
- Topping: Stir together, and spread evenly over top of cheesecake.
- Return to oven and bake for 15 minutes longer.
- Turn off the oven at the 15 minute mark, but leave cake in for 15 more minutes.
- Then, transfer to a wire rack, and cool for 1/2 hour, with an inverted plate over the top, to maintain the moisture.
- After 1/2 hour, remove the plate, and cool for another ½ hour.
- Loosen the cake from the pan with a very thin knife, and remove the sides of the pan, and cool on counter for another hour.
- Cover, and chill for 4 hours.
- Bring to room temperature 15 minutes before serving.
- Cover the top of cake with a doily, or make your own groovy paper snowflake and lay it over the cake.
- Sift cocoa powder through the doily, and lift carefully.