Ginger, Salt & Pepper

Steps

1. For the crust: Blitz the Oreo biscuits and add the melted butter to it.
2. Spread the mixture in the base of a springform pan, Press down with your hand to form a neat crust.
3. For the filling:Beat the cream cheese, fresh cream, coffee powder, maida together till combined
4. Add sugar and beat till creamy
5. Add the eggs one by one and combine (do not beat as much as a cake, u don’t want air setting in. That’s one of the first things that makes a chessecake crack)
6. Stir in the rum till combined
7. Add the baking powder and combine well
8. Pour the prepared mixture into the pan with the crust
9. In a pressure cooker, set a stand to keep the pan on. Pour water to a lil’ below where the pan would be standing (create a water bath)
10. Cover the base of the pan with aluminium foil,ensure there are no holes on the foil, you don’t want water getting in and ruining the base
11. Set the pan in the cooker, close the lid without whistle and bake on medium flame for 45- 50 minutes till the sides look set and center looks slightly jiggly
12. Remove from the cooker and leave it to cool
13. Once cool,pour the chocolate sauce on top of the cheesecake and set in fridge for 3 hours.
14. Remove and serve. Note: this was for an 8-inch cheesecake pan You can increase the sugar based on your liking. I tend to use lesser sugar