- 12 – 14 gingersnap cookies
- 2 tbsp sugar
- ½ tsp ground cinnamon
- 2 oz melted butter or margarine
- 2 cups soursop juice
- (squeeze the soursop pulp through a strainer with a little water, mixture should be thick)
- 5 (8oz) packs cream cheese
- 1 ½ cups sugar
- 5 large eggs
- 2 tsp vanilla extract
- Few dashes bitters
- 4 oz sour cream
- 2 cups heavy cream
- ¾ cup confectioner’s sugar
- 3 tsp rum
- 1 tsp vanilla essence
- Cherries to garnish
Preheat oven to 350 degrees F. Lightly coat a 9 – inch spring form pan with cooking spray. Set aside.
CRUST Place the biscuits, sugar and cinnamon in a food processor.
Pulse until the biscuits are fine crumbs. While the processor is running, add the melted butter or margarine. Evenly pat the mixture into the spring form pan along the base and a little up the sides.
Bake in the preheated oven for 5 minutes. Remove and set aside to cool.
FILLING Place the cream cheese and soursop in a large mixing bowl. Beat on a medium speed with an electric mixer until well blended. Add the sugar and mix well.
Add the eggs one at a time beating after every addition. Mixture should be smooth. Add the vanilla, bitters and sour cream. Mix well. Pour the mixture into the prepared spring form pan.
Bake in the preheated oven (350 degrees) for approximately 45 minutes – 1 hour or when the center of the cheesecake jiggles slightly by movement of the pan. Turn off the oven and crack the oven door slightly. Leave the cheesecake in oven for another 30 minutes.
Cover and place in the refrigerator for at least 4 hours or preferably overnight.
TOPPING Beat the whipping cream with the electric mixer until it begins to thicken. Add the sugar, rum and vanilla and continue to beat until soft peaks form.
Remove the cheesecake from the pan and place on serving dish. Spread the cream over the cheesecake. Garnish decoratively with the cherries. Refrigerate until ready to use. Slice and serve.