Cinnamon and Ginger Snap Cheesecake

Ingredients:

• 2 cups Ginger Snap cookies, crushed
• 4 tablespoons unsalted butter, melted
• 3 containers (24 ounces) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup heavy cream

Instructions:

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. In a bowl, combine the crushed Ginger Snap cookies and melted butter. Press the mixture firmly into the bottom and 1 inch up the sides of the prepared pan. Place the crust in the freezer for 10 minutes.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth.
4. Add the sugar, eggs, vanilla extract, cinnamon, ginger, and salt to the cream cheese mixture. Beat until well combined.
5. Add the heavy cream and continue beating until the mixture is smooth and creamy.
6. Pour the mixture into the prepared crust and bake for 45-50 minutes or until set around the edges but still slightly jiggly in the center.
7. Turn off the oven and leave the cheesecake inside with the door slightly open for an hour to cool down slowly.
8. Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours or overnight.

Whipped Cream Topping:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

Instructions:

1. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
2. Spoon the whipped cream over the chilled cheesecake and serve.