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Preheat the oven to 400 degrees F. Lightly mist an 8-inch (straight-sided) cake pan with nonstick spray, and line with a circle cut from parchment.
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Process the gingersnaps finely in a food processor. Stir in the melted butter, and press the mixture into the bottom of the prepared pan.
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In a large mixing bowl, mix the cream cheese, sugar, and flour on medium speed until well combined.
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Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
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Stir in the egg yolk, cream, vanilla, and salt, and pour the mixture over the gingersnap crust.
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Place the cheesecake pan into a larger pan, and fill the larger pan with about an inch or two of hot water. Bake for 20 minutes, then lower the oven temperature to 200 degrees F and bake for an additional 75-90 minutes, or until the cheesecake is set around the edges but still slightly jiggly towards the center.
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Turn the oven off and prop the door open with a wooden spoon. Allow the cheesecake to come to room temperature. Chill completely in the refrigerator before inverting onto a serving platter. Top with persimmon and whipped cream.