Gingerbread Cheesecake

INSTRUCTIONS

1. Bring the ingredients to room temperature before beginning the recipe.
2. In a food processor add the ginger snaps, melted butter, brown sugar and 1/8 tsp salt.
3. Process for 20-30 Seconds until all the ingredients are combined and is a fine moist crumb.
4. Spray a 7” springform pan with cooking oil.
5. Add the crumb mixture to the bottom of the pan and press it down in an even layer.
6. Place in the freezer while you prepare the filling.
7. Using a hand mixer or stand mixer, place the cream cheese in a large bowl and beat until smooth.
8. Add 2/3 cups of brown sugar, ¼ tsp salt and cornstarch and beat until fully combined.
9. Add the vanilla and eggs one a time and mix until just combined.
10. Add the molasses, sour cream, cinnamon, ginger, nutmeg, and cloves and mix until just combined, 10 Seconds.
11. Pour the batter into the springform pan, on top of the crumb base, and gently tap the pan on the countertop to release any air bubbles.
12. Cover with foil and wrap tightly.
13. Add 1 ½ cups of water to the inner pot.
14. Place the cheesecake on the trivet and gently lower into the pot.
15. Close and lock the lid and turn the steam release handle to Sealing.
16. Secure the lid and select Pressure Cook – High and set the time for 30 Minutes.
17. When cooking time is completed, allow a 10 Minutes natural release.
18. Carefully quick releasing the remaining pressure.
19. Carefully lift the cheesecake out of the pot and let cool on the countertop for 1 Hour.
20. Remove the pan and transfer to the refrigerator and allow to set for 4 Hours or overnight.
21. Sprinkle with powdered sugar right before serving!