• Preheat your oven to 350 degrees
• Prepare a 9 inch springform pan with non stick spray and parchment paper lining the bottom
• Wrap the springform pan's bottom and sides tightly with aluminum foil to prevent water from seeping in during the water bath.

Crust

• In a food processor, chop up the gingersnap cookies. If you don’t have a food processor, use your hands to crumble the cookies into a fine sand.
• Mix the cookies with 1/4 brown sugar and 6 tbsp melted butter, mix until combined.
• Press the crust into the bottom of the prepared springform pan

Cheesecake

• In a standing mixer with a paddle attachment, add cream cheese. Mix on high speed until smooth.
• Add the eggnog and sour cream and mix on high speed until fully combined.
• Add the vanilla and cinnamon. Mix until everything is combined and smooth.
• Last add the eggs & sugar. Mix gently to avoid incorporating excess air, which can cause cracks and make the cheesecake too dense.
• Pour the batter onto the prepared crust.
• Place the 9” springform pan with the cheesecake inside a larger cake pan (I use an 11" round pan, but you can use anything big enough to give at least a 1" gap between the pans), then carefully fill the outer pan with hot water until it reaches 1/2 inch deep. This is your water bath.
• Bake for 60 minutes, or until the edges are set and the center has a slight wobble (about a 2-inch area) when gently shaken. For precise doneness, insert an instant-read thermometer into the center—the cheesecake is ready when the center reaches 150–155°F (65–68°C).
• Turn off the oven and let it cool inside with the door cracked open for 30-60 minutes—this prevents cracks.
• Remove the cheesecake and let it sit at room temperature for 30 minutes to 1 hour.
• Cover the cheesecake and place it in the fridge for at least 7 hours to set and chill.
• Serve with whipped cream and caramel sauce.