• Preheat your oven to 160°C (320°F). Place a deep and large baking tray in your oven (or use the one that comes with your oven). Pour enough water into the tray so the water is about 1 inch (2 cm) deep.
• Line the bottom and sides of an 8 inch (20 cm) spring-form or loose-bottom cake tin with baking paper. Wrap your cake tin with foil OR place your cake tin in a 9 or 10 inch cake tin (pictured in the post above).

To make the crust:

• Add the ginger cookies to a food processor and pulse until fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of an 8 inch (20 cm) lined cake tin. Set aside.

To make the cheesecake filling:

• Add all the filling ingredients to a large mixing bowl and use electric hand beaters to mix until very smooth. Make sure there are no lumps of cream cheese! Alternatively, add all ingredients to a food processor and process until very smooth.
• Pour the cheesecake filling into the cake tin. Bake the vegan gingerbread cheesecake for 50 minutes to 1 hour. The cheesecake is ready when the the edges are set but 2 to 3 inches (5 to 7 cm) of the middle is still jiggly (when you slightly shake the pan).
• Turn off the oven and leave the cheesecake inside with the door closed for at least 1 hour. Remove the cheesecake from the oven and allow it to come to room temperature. Cover the cheesecake and set it aside in the fridge overnight.

To decorate (optional):

• Just before serving, pipe some whipped cream or Biscoff spread on top of the cheesecake and decorate with gingerbread cookies, as desired (note 4). Enjoy!
• Leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer (without the whipped cream) for up to 1 month.