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1
Making the Crust:
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2
Note: If you are going to use a springform pan, you can use the exact same recipe for the crust, but you only need to line the base with the crumb-butter and not mold it to the sides of the springform pan. Putting the crumb-butter lined springform pan in the oven at 350 for 7 minutes beforehand is something you can do but not necessary.
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3
Preheat the oven to 350 degrees F.
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4
Open up your bag of Gluten Free ginger Snaps- I suggest the brand Mi-Del. Pull out 30 cookies (generally the whole bag) and put them either in a food processor or you can place them in a plastic bag and using a rolling pin over the cookies until they are crushed finely.
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5
Place the crumbs into a bowl and pour the melted 5-6 tbsp of butter over the crumbs.
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6
Mix together and then put the crumb butter at the bottom of a glass pie pan- using the back of a spoon to set the crumb butter to mold against the pie pan. Make sure you choose a pie pan size that is deep enough for the cheesecake to possibly expand as its cooking.
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7
Put the pie pan with the crumb butter mold into the oven and let bake for roughly 7 minutes.
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8
Once the crumb butter looks like its baked in a bit and is golden, (should be about 7-9 minutes), pull out and let cool. Make sure it is given ample time to cool before putting in the cheesecake filing.
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9
For the Filing and Pie:
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10
Cool the oven down to 300 F/150 C.
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11
In a bowl, use beaters to beat cream cheese, sugar, and vanilla until fluffy.
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12
Add eggs, one egg at a time. Beat the eggs into the mixture and then add in sour cream.
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13
Add in molasses, ground ginger, cinnamon, and nutmeg. Mix inches.
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14
Pour the mixture over the cooled gingersnap crust in the pie pan.
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15
Bake for 20-25 minutes.
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16
Pull the cheesecake out of the oven, let cool, and then place in the refrigerator for at least 3 hours before serving.
