Anna's Gingerbread Cheesecake

Gingerbread Crust
300g Anna's Original gingerbread cookies
100g melted butter

Cheesecake Filling
3 gelatin sheets or 3/4 tbsp gelatin powder
Juice from 2 limes
300g cream cheese
3 dl (180g) powdered sugar
4 dl heavy cream (36-40% fat)
10 Anna's Original gingerbread cookies (crushed finely)
1/2 tsp vanilla powder

Decoration
Nougat cream
Figs
Nuts
Anna's Original gingerbread cookies

Gingerbread Crust

1. Crush the gingerbread cookies into fine crumbs in a food processor and mix with the melted butter.
2. Press the gingerbread mixture into the bottom of a springform pan (24cm in diameter if you want a lower cheesecake and 16cm in diameter for a taller one) lined with cake plastic around the edge if you have it. It makes it easier to remove the cake when taken out of the freezer. It can also be done without.
3. Place in the fridge while you make the cheesecake filling.

Filling
3. Soak the gelatin sheets in a bowl of cold water. (If you are using gelatin powder, please follow the instructions provided on the packaging)
4. Squeeze the juice from the two limes into a saucepan and bring to a boil. Remove from heat and squeeze out the gelatin sheets and add to the warm lime juice.
5. Whisk cream cheese, powdered sugar, and vanilla sugar, then add the lime liquid.
6. Lightly whip the cream in a separate bowl and fold it into the cream cheese mixture. Place in the freezer overnight or at least 7 hours.

Decoration
7. Take out 20 min before serving, place on a serving plate and decorate with Anna's Original gingerbread cookies, nougat cream (cream and desired amount of nougat whipped together), figs and nuts.