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).

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.

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.

Just before serving, pipe some whipped cream or Biscoff spread on top of the cheesecake and decorate with gingerbread cookies, as desired (note 5). 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.