• Preheat the oven to 325°F (163°C).

Crust

• Grease a 9-inch springform pan with butter or non-stick cooking spray.
• Combine the crushed gingersnap cookies, sugar, ground ginger, and cinnamon in a medium bowl.
• Stir in the melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared springform pan.
• Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Filling

• Beat the softened cream cheese, and sugar together in a large mixing bowl until smooth and creamy.
• Add the eggs, one at a time, beating well after each addition.
• Mix in the sour cream and vanilla extract until combined and smooth. Do not overmix as overblending can cause the cheesecake to crack when baked.
• Pour the cheesecake filling over the cooled gingerbread crust in the springform pan. Tap the pan gently on the counter to remove any air bubbles.
• Bake the cheesecake in the preheated oven for 1 hour, or until the center is set and the top is lightly browned.
• Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the warm oven for 1 hour.
• Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
• Let it cool completely at room temperature, then refrigerate it for at least 4 hours or preferably overnight to set.

Decorate

• Before serving, carefully remove the sides of the springform pan.
• Top the cheesecake with whipped cream and garnish with crushed gingersnap cookies.
• Slice and serve chilled.