Winter Gingerbread Cheesecake with Orange Cream

Preheat oven to 160°C (320°F) conventional or 140°C (285°F) fan. Grease a 26cm (10-inch) springform pan and line with parchment paper. Process gingerbread cookies in a food processor until fine crumbs form. Mix with melted butter and press evenly into the pan bottom. Press down firmly with a spoon.

Bake the gingerbread base for 10 minutes. Remove and let cool. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.

Beat cream cheese with an electric mixer until smooth and creamy. Add sugar and beat until well combined. Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla extract, gingerbread spice, and salt until smooth.

Pour the filling over the gingerbread base and smooth the top. Place the springform pan in a larger roasting pan and pour hot water halfway up the sides. Bake for 60-65 minutes until the center still jiggles slightly.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then cool completely and refrigerate for at least 6 hours or overnight.

Toast sliced almonds in a dry pan over medium heat, stirring constantly until golden brown. Dust with cinnamon and let cool.

Whip heavy cream to stiff peaks. Gently fold in powdered sugar, orange zest, and 3 tablespoons orange juice. Transfer to a piping bag.

Remove cheesecake from the pan and place on a serving plate. Decorate with orange cream and garnish with toasted almonds and additional orange zest.