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1
To cook the lentils, add 1/2 cup of dry lentils to a small saucepan. Add 1 1/2 cups water over the top. Cover and put on the stove on high. When they begin to boil, turn heat down so you are at a gentle simmer. Simmer for about 30 minutes or until they are tender all the way through. Then put the lentils into a sieve over the sink and drain excess water from the lentils. Set aside to cool slightly.
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2
Preheat oven to 350 F.
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3
In a food processor, pulse gingersnaps and brown sugar until you have a sand like texture. Pour the crumbs into a bowl. Mix in melted butter. Press the crust into the bottom and up the sides of a standard 9-inch springform pan. Set aside.
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4
For the cheesecake:
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5
Using a food processor, pulse a few times to cream together brown sugar, cream cheese, lentils, pumpkin pie spice and vanilla. While food processor is on, add in one egg at a time (through the chute), allowing a few seconds of pulsing in between additions of eggs. When mixture is smooth, pour into the prepared springform pan.
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6
Bake for 50-55 minutes or until the middle of the cheesecake registers 145 F. Remove from oven and place pan on a cooling rack. Cool for two hours and then put in fridge and chill for at least 6 hours.
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7
For the chocolate ganache:
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8
In a microwave safe bowl on half power, heat chocolate, cream and butter for 30 seconds. Stir, and continue to heat in 15 second intervals stirring in between each interval. When smooth, pour over cooled cheesecake and smooth to distribute evenly. Allow to harden.
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9
Slice and serve cheesecake.
