Method:

In a large bowl combine the cookie crumbs and butter until thoroughly combined.
Press the crumb mixture evenly across the base of springform baking tin. Place in the fridge to set
In the meantime, place the cream cheese in a large bowl and whisk with an electric whisk until fluffy, gradually add in the sugar and vanilla essence.
Add the eggs to the mixture one at a time, beating well after each addition.
Add the ginger, cinnamon, nutmeg and pinch of salt until well combined.
Remove the crust base from the fridge and wrap the exterior with foil from the base and up the sides.
Pour the filling into the crust and set in a deep baking pan. Transfer to a deep baking pan.
Pour boiling water into the deep pan until ¾ full. Gently place the baking pan into the oven and bake for 55-60 minutes or until set but still wobbly in the centre.
Remove the cheesecake from the oven and cool on a wire rack. Place in the fridge to set overnight.
Whisk the sour cream, icing sugar and vanilla together until smooth. Spread the mixture on the cheesecake and return to the refrigerator for a further 30 minutes.
Remove from the refrigerator and decorate with gingerbread men and serve!