Gingersnap Cookies & Cream Cheesecake

Preheat the oven to 350F. Cut out a circle of parchment paper (should the the size of your pan) and place it in the bottom of a springform pan or baking dish. Coat the paper and the sides of the pan with non-stick cooking spray.

1. To make the crust, grind 25 gingersnap cookies in a food processor until coarsely chopped, then transfer the crumbs to separate bowl.
2. Add oats to the food processor and process until a flour-like powder forms. Add this to the bowl with the gingersnaps.
3. Melt butter for a few seconds in the microwave and then combine it with the crust mixture. Press mixture into bottom of a prepared pan and set aside.
4. Beat cream cheese and sugar with your mixer on medium-high speed until smooth (about 2-3 minutes).
5. Gradually add in Greek yogurt, egg whites, spices, baking powder, lemon juice and 1 tablespoon of flour. Mix for 3-5 minutes or 6-10 if beating by hand (or else the texture won’t be as light or fluffy).
6. Place remaining 10 gingersnap cookies into a Ziplock bag and crush gently using your fingertips or a rolling pin. Fold the crumbs into the cream mixture. Beat until fully incorporated.
7. Fold cheesecake mixture into the pan on top of the crust and bake for 27-30 minutes or until the center is almost set.
8. Remove from oven and set on a rack to cool to room temperature. Then chill it for a few hours in the refrigerator.
9. Serve with whipping cream and extra gingersnap cookies for garnish.