Difficulty: 3 / 5
Step 1 - Preheat oven to 350*F. Wrap a 9 or 10" springform pan in double layers of foil in order to prevent water from getting in during the baking process. Brush inside of pan with 1 tbsp olive oil and set aside.
Step 2 - In a food processor or blender, add gingersnaps, brown sugar, fleur de sel and blend until mixed together evenly. Add olive oil to crumbs and blend again until crumbs begin to come together and stick. Pour crumbs into spring form pan and using a measuring cup, press crumbs flat, even and firmly into pan and just up the sides. Bake pan for 15 minutes until crust browns slightly and is fragrant. Remove from oven and cool on a baking rack.
Step 3 - In a food processor or blender, add cream cheese, vanilla and blend until well mixed and smooth. Add in eggs and blend again for just a few moments until completely smooth.
Step 4 - Pour cheesecake mixture onto baked crust, gently tapping pan to pop any air bubbles from blending. Bake cheesecake in the middle of the oven for 25 minutes, or until top is golden and center of cake isn't liquid or jiggly, but just firm to touch. Remove from oven and cool to room temperature before cutting - refrigerating once cool is best. Top with Spiced Cranberry Sauce - or try swirling into base for a pretty, pretty dessert!