• Pre-heat oven to 375°F. Lightly spray a 7-inch springform pan with cooking spray.

To make the crust

• Put ginger cookies in a freezer bag and crush with a rolling pin to make fine crumbs.
• Add melted butter and mix till combined i.e. the mixture resembles wet sand
• Put the crust mixture into the prepared 7-inch springform pan and press using your fingers into the bottom of the pan and about ½ way up the sides.
• Bake in the pre-heated oven for 10 minutes. Remove from the oven and set aside.

To make the filling

• Whilst the crust is baking,
• In a large mixing bowl, using an electric hand whisk, whisk the cream cheese until smooth and creamy.
• Add the sugar, cinnamon and flour. Whisk till combined
• Add the eggs, one at a time, and whisk just until combined. Do not over-whisk to avoid too many air bubbles into the batter.
• Using a spatula, mix in the sour cream and vanilla extract
• Pour the cheesecake batter into the pre-baked crust. Tap the pan gently on the kitchen counter a couple of times to get rid of any air bubbles. Cover the pan with aluminum foil
• Pour 1 cup of water into the inner pot of the instant pot, place a trivet inside and put the cheesecake pan on top of the trivet
• Close the Instant pot and set the valve to sealing position.
• Pressure cook on “high” for 40 minutes
• Natural release for 20 minutes, then quickly release the rest of the pressure
• Cool the cheesecake on a wire rack for 45 minutes. Gently mop up any moisture on the cheesecake surface with a paper towel.
• Cover the cheesecake with cling film and refrigerate for at least 6 hours, or overnight preferably.

To make the Cinnamon Apple topping

• Place the sliced apples in a medium saucepan and top with the sugar, cinnamon and water.
• Cook over medium heat until the apples just soften, mixing gently a few times (do not overcook if you want the apple slices to maintain their shape).

When ready to serve:

• Top cheesecake with cinnamon apple topping and optional caramel sauce