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1
Adjust oven rack to the lower third position and preheat the oven to 350 degrees fahrenheit. Spray 9-inch springform pan with nonstick cooking spray. Set aside.
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2
Use a food processor or blender to grind the ginger snaps. Mix the ginger snap crumbs, melted butter, and granulated sugar together with a spatula in a medium bowl until combined. Press into the bottom of a 9-inch springform pan. Make sure the crust is very compact and tight. It will be thick. Place the springform pan on a baking sheet and bake the crust for 7 minutes. Allow to slightly cool as you prepare the filling.
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3
Using a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl, about 3 minutes until the mixture is smooth and creamy. Add the sour cream, vanilla, almond extract, espresso, and spices and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs.
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4
Pour the filling into the cooled crust.
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5
Bake for 50-60 minutes or until the center is almost set.
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6
Remove from the oven and allow to cool completely to room temperature.
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7
Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Cut into slices and serve chilled.
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8
Top with whipped cream and chocolate covered espresso beans, if desired. Cover leftover cheesecake and store in the refrigerator for up to 4 days.
