Cherry Cheesecake with Gingersnap Crust: A Perfect Blend of Spice and Sweetness

• 1 ½ cups (180g) gingersnap cookie crumbs
• ¼ cup (50g) granulated sugar
• 5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• ½ cup (100g) granulated sugar
• 2 large eggs
• ½ cup (120g) sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (optional, for stability)

For the Cherry Topping:

• 1 ½ cups (250g) fresh or frozen cherries, pitted
• ¼ cup (50g) sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 2 tablespoons water

Preparation

Step 1: Make the Gingersnap Crust

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