- 18 Peek Freans Ginger Crisps, crushed
- 1/4 cup butter, melted
- 3 (250 g) packages Philadelphia Brick Cream Cheese, softened
- 3/4 cup sugar
- 1/4 cup molasses
- 1 tablespoon vanilla
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 eggs
- 4 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, chopped
- 1/2 cup whipping cream
- Heat oven to 350 degrees F.
- Mix crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until well blended. Add molasses, vanilla and spices; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours.
- Microwave chocolate and whipping cream in microwaveable bowl on HIGH 1 min; stir. Microwave 30 sec to 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Pour over cheesecake.