Begin by preparing the crust, which serves as the foundation for this elegant dessert. Lightly grease a 9-inch springform pan and crush 4 ounces (115g) of ginger cookies into fine crumbs.
Melt ¼ cup (55g) of salted butter and combine it with the cookie crumbs and 2 tbsps (30g) of demerara sugar, mixing until the texture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan, creating an even, compact layer. This ginger-based crust provides a subtle spiced undertone that complements the rich chocolate filling.
For the cheesecake filling, start by melting 4 ounces (115g) of dark chocolate over hot water, then set it aside to cool slightly. In a separate bowl, dissolve 2 tsps of powdered gelatin in 3 tbsps of warm water and let it sit.
Beat 2 extra-large egg yolks with ¼ cup (55g) of granulated sugar until pale and creamy, then add ½ cup (115g) of full-fat cream cheese and ⅔ cup (150ml) of sour cream, mixing until smooth. Fold in the cooled chocolate until well incorporated.
In another bowl, whisk the 2 egg whites until frothy, then gently fold them into the chocolate mixture to maintain the airy texture that gives this cheesecake its distinctive lightness.
Complete the filling by warming 4 tbsps of brandy, stirring in the prepared gelatin mixture until fully dissolved, then carefully folding this into the chocolate filling.
Pour the entire filling over the prepared crust and refrigerate until set, which typically takes several hours or overnight. Once set, remove the cheesecake from the springform pan and prepare for decoration.
Top with ⅔ cup (150ml) of whipped heavy cream if desired, and garnish with chocolate curls and ¼ cup of finely sliced crystallized ginger for an elegant finishing touch.
