Cheesecake á la Toad
Preheat oven to 175°C/160°C fan.
Crust: Mix 225g crushed ginger snaps and 50g melted butter and spread evenly on bottom of pan.
In a mixer, blend the cream cheese, flour and sugar until smooth. In a separate bowl, whisk Toad Sweat, vanilla and sour cream until smooth. Add Toad Sweat mixture to the cream cheese. Mix well. Slowly add each of the eggs and mix until well blended.
Pour into pan and place into preheated oven. Bake for 50 minutes. Turn off oven and let the cake cool gently in the oven for two hours then refrigerate overnight.
Freeze cheesecake for 4-6 hours to make slicing easier. Slice into 12-16 pieces. The sliced cake can be wrapped in freezer wrap and stored in the freezer for up to 6 months. Thaw overnight in refrigerator and place at room temperature for 3-4 hours prior to serving.