Gingerbread Cheesecake

I never want to eat again.

I don't want to eat food, make food, or look at it. If I see one more dirty dish, I might just cry. This is a lie and I'm sure I will take it all back tomorrow (though I am very serious about the dishes bit). After spending most of a week feasting and spending endless hours in the kitchen, I'm exhausted. The holiday season has taken its toll on me, as evidenced by my sore feet and expanding waistline. There is no other time in the year where I would consider a bowl of puppy chow and a few sugar cookies a legitimate breakfast. And the season isn't even over yet.

I have more leftovers than I care to mention. Try as I might, I can't escape from the cookies, cakes, and sweets. They taunt me from the counter tops. They quietly hide in the refrigerator. They are even stacked up in the garage, becoming the first sight I see when I enter the house and the last before I leave. I have a massive sugar infestation.

... Help me!

Tomorrow I am going to eat a thoroughly healthy breakfast... and then I will break out the cookies and milk. Five more days before the new year (and before I have to feel guilty about it)!

I originally made this cheesecake in a 10-inch springform pan but, due to unforeseen and tragic circumstances, this is not what the fates had in mind. May it never be said that I cannot salvage a cheesecake. As it turns out, these gingerbread cheesecakes are delicious in bite-sized proportions. The gingerbread flavor is loud and proud, though the sour cream topping keeps it in check. It's dense, it's delicious. Do yourself a favor and make this before the holiday season officially ends.

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