• Prep pan with nonstick spray.
• Line the sides of the pan with parchment paper.

Crust Directions:

• Add gingersnaps and brown sugar in the food processor.
  1 bag gingersnaps, 1 tsp brown sugar
• Blend until the mixture is fine.
• Add the melted butter and gingersnap sugar mixture in a large bowl. Mix until completely combined.
  3 TBSP unsalted butter
• Spoon the crumb mixture into the prepared pan.
• Spread the mixture in the pan making an even layer.
• Press the mixture, using the bottom of a glass, into an even layer.
• With your fingertips press down around the edges of the pan.
• Transfer the crush to the freezer until the batter has been made,

Batter Directions:

• Add sugar and cornstarch to a small bowl. Mix to blend.
  2/3 C sugar, 2 TBSP corn starch
• Add the sugar mixture and cream cheese in the mixing bowl. Beat until combined. Use a spatula to scrape the sides of the bowl.
  2 8oz packages of cream cheese (room temp)
• Lower the speed on the mixer to low.
• (All of the following ingredients should be at room temp)
• Add the eggs, sour cream, vanilla, salt, cinnamon, and ground ginger to the sugar/cream cheese mixture.
  2 large eggs, 1/2 C sour cream, 2 tsp vanilla, 1/8 tsp salt, 1/4 tsp cinnamon, 1/4 tsp ground ginger
• Scrape the sides of the bowl while blending the ingredients.
• Continue to incorporate all ingredients but don't over mix.
• Take the crust from the freezer.
• Add the batter into the pan.
• Lightly tap the pan on the counter to release air bubbles allowing them to rise to the surface. Using a toothpick pop all of the bubbles

Instant Pot Directions:

• Place the Instant Pot on the counter.
• Put a trivet in the Instant pot.
• Pour 1 cup of water into the pot.
• Cover the pan with foil.
• Carefully set the pan on the trivet.
• Cook at high pressure for 26 mins.
• Allow a natural pressure release.
• (this will take about 20-30 minutes.)
• Take the pan from the instant pot.
• Uncover.
• Set the cheesecake aside for about 1 hour to cool to room temp.
• Once the cheesecake is at room temp using a paring knife carefully run the knife around the edge of the cheesecake to separate it from the pan.
• Transfer the cheesecake to the refrigerator for at least 6 hours or overnight to set.
• Carefully remove the cheesecake from the pan.

Topping Directions:

• ( Reminder:chill the mixing bowl and beaters.)
• Add chilled whipping cream to a mixing bowl with electric mixer.
  1 C heavy cream
• Add sugar and vanilla continue to beat until medium peaks begin to form. (3-4 mins)
  1/2 C powdered sugar, 1/2 tsp vanilla
• Put a star tip in a piping bag.
• Scoop the whipped cream into the pipping bag.
• Spread a layer of the whipped cream on the top of the cheesecake.
• Pipe dollops around the edge of the cheese cake.
• Sprinkle the mini gingerbread men on the dollops.
• Garnish with small gingerbread men.
  Garnish: Small gingerbread men/ gingerbread sprinkles.